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.
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
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.
Bake for 15mins.