An easy starter for dinner parties or a simple meal for one served with some fresh crusty bread to mop up the juices.
2 Portobello mushrooms, stalks removed and chopped
50g/1¾oz unsalted butter
2 sprigs fresh thyme
1 tbsp olive oil
½ onion, finely sliced
2 garlic cloves, finely chopped
2 mushroom stalks, finely chopped
½ romero pepper chopped
50g/1¾oz gorgonzola (or a similar vegetarian blue cheese)
50g/1¾oz white breadcrumbs
Preheat the oven to 200C/400F/Gas 6.
Place the mushrooms onto a baking tray.
Divide the unsalted butter between each mushroom. Season with salt and freshly ground black pepper and place a sprig of fresh thyme in both the mushrooms.
Place into the oven and bake for 10 minutes.
Heat the olive oil in a frying pan, fry the chopped onion and garlic until soft.
Add the chopped mushroom stalks and romero pepper and cook until softened.
Spoon the mixture into the two baked mushrooms.
Place the gorgonzola on top and sprinkle breadcrumbs all over.
Place the mushrooms into the oven and roast for a further six minutes, until the top is golden and bubbling.
To serve, place the mushrooms onto a serving plate and sprinkle over the chopped fresh herbs.
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