Stuffed Portobello Mushrooms with Blue Cheese

These are great way to use up a small piece of cheese and make it the star of a dish. I have used a little Gorgonzola here but feel free to use what ever you have in the fridge.

Serves 4.

Ingredients

4 large portobello mushrooms

100g sundried tomatoes, chopped with scissors

10mls oil from the sundried tomatoes

80g red onion, finely diced

4 large basil leaves, chopped roughly

30g blue cheese

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Remove the stems from the mushrooms.

In a bowl combine the chopped tomatoes, oil from the jar, finely diced red onion and basil.

Spoon into the mushrooms.

Divide the cheese into four and crumble  over each mushroom.

Season well.

Bake for 15mins.