Blue Cheese Portobello Mushrooms

This is a great idea for a simple lunch during the weekend, it takes only minutes to prepare but is super tasty! I would barely even call it a recipe.

Choose your favourite blue cheese – there are so many types! The best are Roquefort (French, made from unpasteurised sheep cheese), Gorgonzola (Northern Italian, near Milan) and Stilton (English), all with a very sharp and salty flavour. I like them all. We have a French cheese shop near us and the selection is intimidating. It’s best to go in there with clear intentions.

How much cheese you use in this recipe depends on your tastes. It’s a bit like marmite or vegemite – some people like to spread it veeeery thinly over their toast, some like it without butter and super thick. It’s a personal preference.

blue cheese portobello

Ingredients

2 Portobello mushrooms per person
Butter
Blue Cheese
Green salad – lettuce, tomatoes, spring onion, cucumber

Directions

Trim the stalk of the mushrooms. Brush the surface with butter. Slice the blue cheese however thick you want it – I really like blue cheese so I slice it about half a cm thick.

This is going to taste amazing!

Heat a frying pan (that has a lid) and add a teaspoon of butter to grease the pan. Lie down the buttered mushrooms, and lay the blue cheese on top. Place the lid over the drying pan and allow the mushrooms to fry on medium heat for 3-6 minutes. The mushrooms will wither slightly and the cheese will melt deliciously down the sides. I even think the texture of the cooked mushrooms plus melted cheese resembles a tender steak, but that could have been just me.

Once cooked to your liking, serve the mushrooms with a fresh green salad on the side. Easy as that!