Blue Cheese and Portobello Melt
Blue Cheese and Portobello Melt



  • 1 red onion, cut into wedges
  • 1 tsp olive oil
  • 2 portobello mushrooms
  • 2 tbsp balsamic vinegar
  • 1 tsp thyme leaves
  • 25g blue cheese
  • 1 rustic bread roll
  • Fries, to serve
  • Preheat the oven to 220C. Mix the onion, oil, and vinegar, spread onto a roasting tin, and place the mushrooms on top. Scatter with seasoning and the thyme, and cook in the oven for 15 mins, until starting to caramelise. Crumble the cheese onto the mushrooms, and pop back in the oven for 5 mins.
  • Slice the roll in half and lightly toast. Top with the onions and the cheesy mushrooms, and serve with fries.
20 mins
1 serving

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