Portobello & Blue Cheese Melts

Serves 1, Prep time 5 mins, Cook time 20 mins. Ingredients 1 Red Onion, cut into wedges 1 tsp Rapeseed Oil 2tbsp Balsamic Vinegar 2 Portobello Mushrooms 1 tsp freshly chopped Parsley 25g Barkham Blue Cheese 1 Ciabatta Bread Roll A handful of Rocket Leaves Method

Heat oven to 220C/200C fan/gas 7. Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, stem-side up, and scatter over the thyme and some seasoning. Cook in the oven for 15 mins, until starting to soften and caramelize.

Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.

Split the ciabatta roll in half and lightly toast. Top with a handful of rocket, the sticky onions and the cheese-topped mushrooms. Serve with oven fries, if you like.

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