Portobello & blue cheese melts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
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Showing items 1 to 3 of 6
- 1 red onioncut into wedges
- 1 tsp olive oil
- 2 tbsp balsamic vinegar
- 2 Portobello or flat mushrooms
- 1 tsp thyme leaves
- 25g blue cheese
- 1 ciabattabread roll
- handful rocketleaves
- oven friesto serve (optional)
Nutrition: per serving
- kcal444
- fat16g
- saturates6g
- carbs59g
- sugars12g
- fibre6g
- protein20g
- salt2.34g
Method
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.
