Portobello Melts
- 3 large or 6 smaller portobello mushrooms
- 1 garlic clove, finely chopped
- 30ml olive oil
- ½ tsp thyme leaves
- 7g butter
- 1 tbsp grated parmesan
- 45 tbsp grated cheddar or mozzarella
- Preheat the oven to 200C. Remove the stems of the mushrooms, and lay on a baking tray open-side up. Mix the oil, garlic, thyme and seasoning in a small bowl and divide between the mushrooms, drizzling over the insides. Top each with a thin slice of butter, then bake for 15 mins.
- Mix together the cheeses in a bowl. Tip the cheese mix onto the mushrooms, and bake for another 5 mins until golden and melted. Serve immediately with your choice of salads and sauces.
20 mins
3 serving