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Mushroom steaks with blue cheese, sweet potato wedges, and asparagus and pea shoot salad

Mushroom steaks with blue cheese, sweet potato wedges, and asparagus and pea shoot salad

Brought to you by: Lisa Faulkner
    4 serving

Prep time:

Cook time:

Serves: 4

These delicious mushroom steaks by Celebrity MasterChef winner and friend of Ocado Lisa Faulkner use Castello Danish blue cheese to give a smooth texture and tangy flavour. They make for a great veggie and gluten-free meal. Looking for more Lisa Faulkner recipes? Look no further.
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  • 700g sweet potatoes, cut into wedges
  • 5 tbsp olive oil, plus extra for brushing
  • 4 large portobello mushrooms, stalks removed
  • 20g butter
  • 250g asparagus, any tough ends trimmed
  • 40g pea shoots
  • 150g blue cheese, to taste, cut into slices
  • 1 tsp dijon mustard
  • 5 tsp white wine vinegar


Step 1

Preheat oven to 180°C/160°C fan/gas 4. Drizzle the sweet potato wedges with 1 tbsp oil, season with salt and pepper and place on a baking tray. Cook for 35 mins, turning halfway.

Step 2

To make the dressing, put the remaining 4 tbsp olive oil, dijon mustard and white wine vinegar into a jar, season to taste and shake well to combine, or whisk together thoroughly in a small jug.

Step 3

About 10-12 mins before the wedges are ready, brush the tops of the mushrooms with a little oil. Place them on a baking tray with the underside facing up, then dot with butter and season with salt and pepper. Roast for 8-10 mins until softened and juicy.

Step 4

Meanwhile, blanch the asparagus in boiling water for 3-4 mins. Drain, then coat with a little of the dressing. Combine in a bowl with the pea shoots and add more dressing to taste.

Step 5

When the mushrooms are ready, add some blue cheese (a little or a lot!) to the centre of each, return to the oven and cook for a few more mins until the cheese is melted.

Step 6

Finish the mushrooms with a twist of black pepper, then serve alongside the sweet potato wedges and salad.

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