Portobello Mushrooms with Beetroot Salsa
Portobello Mushrooms with Beetroot Salsa

What you'll need: For the mushrooms * 1 tbsp olive oil [https://www.bbcgoodfood.com/glossary/olive-oil] * 2 big portobello mushrooms [http://www.gourmetsleuth.com/articles/detail/portobello-mushrooms] * 100g creamy goats cheese [https://cheese.com/chevre/] * 1 sprig of thyme (leaves only) * ½ garlic clove, finely sliced * Pepper * 30g walnut halves * 2

What you'll need:

For the mushrooms

For the salsa

  • 4 small cooked beetroots, finely chopped
  • ¼ onion, finely chopped
  • 2 tsp balsamic vinegar
  • Small bunch of parsley, finely chopped
  • 2 tbsp olive oil
  • 30g walnut halves, finely chopped
Time: 15 minutes
Serves: 2



Preheat your grill, and get some oil heating in a large frying pan.


Fry the mushrooms on both sides for two to three minutes, and then lay them face up on a baking tray. Divide the cheese between the mushrooms, then sprinkle over the thyme, the garlic, the walnut halves, the pepper and a drizzle of honey. Grill for three minutes or so, enough to get the cheese bubbling.


For the salsa, simply mix all of the ingredients in a bowl. Serve the mushrooms on a plate, with a generous dollop of the salsa on the side, and enjoy with crusty bread. Bellissimo!

For a beautifully matching wine, crack open this gorgeous Caparzo Sangiovese 2014. The iconic Sangiovese grape goes wonderfully with rich, fleshy portobello mushrooms!

There you have it -- a delicious recipe for Portobello Mushrooms with Beetroot Salsa!

Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.

Next up: Take our Wine Palate Quiz and match your personal tastes to your top three wine types

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box