Portobello & blue cheese melts

A veggie treat that is so tasty everyone will want one!

  • Prep:5 mins
    Cook:20 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 444
  • fat 16g
  • saturates 6g
  • carbs 59g
  • sugars 12g
  • fibre 6g
  • protein 20g
  • salt 2.34g


  • 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)


Cook your mushrooms on the BBQ for an extra smoky flavour while the onions cook.


  1. 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.

  2. Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.

  3. 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.

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