Stuffed Portobello Mushrooms with Blue Cheese

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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 Β over each mushroom.

Season well.

Bake for 15mins.

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33 thoughts on “Stuffed Portobello Mushrooms with Blue Cheese”

  1. These look yummy! I am going to try this with some adaptations! πŸ™‚ May be, I will use some local mushrooms and local cheese I can find in India here!

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