Portobello & blue cheese melts
- Preparation and cooking time
- Serves 1
- 1 red onion , cut into wedges
- 1 tsp olive oil
- 2 tbsp balsamic vinegar
- 2 Portobello or flat mushrooms
- 1 tsp thyme leaves
- 25g blue cheese
- 1 ciabatta bread roll
- handful rocket leaves
- oven fries , to serve (optional)
- STEP 1
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 caramelise.
- STEP 2
Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.
- STEP 3
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.