Stuffed Portobello mushrooms with blue cheese
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes.
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Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened.
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Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling.
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Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve.
Ingredients
- 2 portobello mushrooms, stalks removed and chopped
- 50g/1¾oz unsalted butter
- 2 sprigs fresh thyme
- 1 tbsp olive oil
- ½ onion, finely sliced
- 2 garlic cloves, finely chopped
- ½ pepper chopped
- 50g/1¾oz mild vegetarian blue cheese
- 50g/1¾oz white breadcrumbs
- 50g/1¾oz fresh chives
- salt and freshly ground black pepper
Shopping List
Stuffed Portobello mushrooms with blue cheese
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled