Portobello & Blue Cheese Melts
This recipe combines the earthy flavors of Portobello mushrooms with the sweet tanginess of balsamic-glazed red onions, all topped with melted blue cheese and piled high on a toasted ciabatta roll with fresh rocket leaves. It's a hearty and delicious meal that is sure to satisfy your cravings. Serve it with some crispy oven fries for a complete and satisfying dish.
— Constant Cookbook
Ingredients
- 1 red onion , cut into wedges
- 1 tsp olive oil
- 2 tbsp balsamic vinegar
- 2 Portobello or flat mushrooms
- 1 tsp thyme leaves
- 25g blue cheese
- 1 ciabatta bread roll
- handful rocket leaves
- oven fries , to serve (optional)
Instructions
- Heat oven to 220C/200C fan/gas 7. Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, stem-side up, and scatter over the thyme and some seasoning. Cook in the oven for 15 mins, until starting to soften and caramelise.
- Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.
- Split the ciabatta roll in half and lightly toast. Top with a handful of rocket, the sticky onions and the cheese-topped mushrooms. Serve with oven fries, if you like.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 1
Nutrition
- Calories: 444 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 2.34 milligram of sodium
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