Try these Stilton-stuffed Portobello mushrooms by Nigel Slater on toast for a decadent yet simple supper.
Warm the butter in large, shallow pan. Add a little water, salt and black pepper, and the sprigs of thyme.
Place the mushrooms into the pan, bottom-side up, and cover with a lid. Leave to cook over a moderate heat for 10 minutes, or until they have softened. Turn over and cook the other side.
When the mushrooms are tender, crumble some of the Stilton onto each mushroom followed by a few walnuts. Cover the pan with the lid. As the cheese begins to melt, serve.
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