So simple yet so delicious. Portobello Mushroom cups stuffed with blue cheese, parsley, thyme, rosemary and breadcrumbs. Ready in less than 20 minutes, perfect as a starter, light summer meal or as an appetizer at your party. They are fabulously tasty and your guests are going to love it.
PRE: 10 minutes COOK: 15 minues SERVES: 2
- 2 portobello mushrooms, stalks removed
- 2 sprigs fresh thyme
- 1 spring fresh rosemary
- 1 tbsp olive oil
- 1 clove of garlic, finely chopped
- 50g mild vegetarian blue cheese
- 2 tbsp cream cheese
- 50g white breadcrumbs
- 1 small cup of parsley, finely chopped
- salt and freshly ground black pepper
- 50g cheddar cheese, grated
Preheat the oven to 200C/180C Fan/Gas 6.
Clean the mushrooms using a mushroom brush and then gently remove the stems without breaking the mushrooms.
Place the mushrooms stems side down on a baking pan and bake them for 10 minutes until the water leaks out of them. Soak up any additional moisture with paper towels.
Mix blue cheese and cream cheese in a bowl creating paste. Add chopped parsley, pepper and mix well. Spoon the mixture into the baked mushrooms so there is a nice mound of filling in each mushroom; leaving just enough room for a second topping.
In another bowl mix breadcrumbs, grated cheddar cheese, crushed garlic and finely chopped thyme and rosemary. Mix all together.
Sprinkle breadcrumbs mixture all over. Splash some olive oil and roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling.
Drizzle balsamic glaze over the top and add a sprinkle of chopped thyme.