Portobello Mushrooms with Beetroot, Blue Cheese, and Nuts
Portobello Mushrooms with Beetroot, Blue Cheese, and Nuts



  • 1 tbsp olive oil
  • 2 portobello mushrooms
  • 100g blue cheese, crumbled
  • 1 sprig of thyme, leaves only
  • Black pepper
  • 1⁄2 garlic clove, sliced
  • 30g walnut halves
  • For the Salsa
  • 4 cooked beetroots, chopped
  • 1⁄4 onion, chopped
  • Handful of parsley, chopped
  • 2 tsp balsamic
  • 2 tbsp olive oil
  • 30g walnut halves, chopped
  • Set the grill to medium. Heat the olive oil in a frying pan, and fry the mushrooms for 3 minutes on either side. Divide the cheese between the mushrooms, and sprinkle over the thyme, garlic, pepper, and nuts. Grill for 3 minutes.
  • Meanwhile, make the salsa by mixing all the ingredients in a bowl. Serve the grilled mushrooms on a plate with a big helping of the salsa on the side.
10 mins
2 serving
This recipe pairs perfectly with the Vieux Naudin Merlot Blend 2016 from Bordeaux, France.

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