Portobello Mushrooms with Beetroot Salsa
Portobello Mushrooms with Beetroot Salsa

What you'll need: For the mushrooms 1 tbsp olive oil 2 big portobello mushrooms 100g creamy goats cheese 1 sprig of thyme (leaves only) ½ garlic clove, finely sliced Pepper 30g walnut halves 2 tsp honey For the salsa 4 small cooked beetroots, finely chopped ¼ onion, finely chopped 2 tsp balsamic

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


Method

First

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

Second

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.

Third

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!

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