Portobello & blue cheese melts

Portobello & blue cheese melts

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(22 ratings)

Prep: 5 mins Cook: 20 mins


Serves 1
A veggie treat that is so tasty everyone will want one!

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal444
  • fat16g
  • saturates6g
  • carbs59g
  • sugars12g
  • fibre6g
  • protein20g
  • salt2.34g


  • 1 red onion, cut into wedges
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 Portobello or flat mushrooms
  • 1 tsp thyme leaves
  • 25g blue cheese
  • 1 ciabatta bread roll
  • handful rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • oven fries, to serve (optional)


  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.

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

  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.

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Comments, questions and tips

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5th Jul, 2011
Everybody loved this! Served with cherry tomatoes too. Very tasty.
29th Jun, 2011
Don't even need to try this first. Everything about it screams 'Yummy'!
libby0's picture
29th Jun, 2011
Very Easy, Very Delicious.
21st Jun, 2011
Really very yummy.


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