Ingredients

• 2 portobello mushrooms
• stalks removed and chopped
• 50g/1¾oz unsalted butter
• 2 sprigs fresh thyme
• 1 tbsp olive oil
• ½ onion
• finely sliced
• 2 garlic cloves
• finely chopped
• ½ pepper chopped
• 50g/1¾oz mild vegetarian blue cheese
• 50g/1¾oz white breadcrumbs
• 50g/1¾oz fresh chives
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes.
• Heat the olive oil in a frying pan
• add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened.
• Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes
• or until the top is golden and bubbling.
• Put the mushrooms on a serving plate
• sprinkle over the chopped chives and serve.