Blue Cheese and Portobello Mushroom Melt
Blue Cheese and Portobello Mushroom Melt



  • 1 red onion, cut into wedges
  • 2 tbsp balsamic vinegar
  • 1 tsp olive oil
  • 2 portobello mushrooms
  • 1 tsp thyme leaves, chopped
  • 25g stilton or other blue cheese
  • 1 rustic bread roll
  • Handful of rocket leaves
  • Chips, to serve
  • Preheat the oven to 220C. Mix the onion wedges with oil and vinegar, spread over a baking tray, and place the portobello mushrooms on top before scattering with thyme and seasoning. Cook for 15 mins or until lightly caramelised.
  • Crumble the cheese into the cavity of the mushrooms, and cook for another 5 mins to melt. Split your roll in half and lightly toast, then top with a handful of rocket leaves, your sticky onions, and your cheesy mushrooms. Serve with a big portion of chips - you know you deserve it!
20 mins
1 serving

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