We have had friends staying last week, up here in Edinburgh enjoying the Festival. On Friday night they were out and it was just Dave and I eating at home. We were going to have jacket potatoes with bits from the fridge: cheese, ham and salad. This was it until I remembered we had two Portobello mushrooms left over from another dish earlier in the week. Dave isn’t a fan of big mushrooms, but I love them. I decided to make these Portobello mushrooms with gorgonzola and walnuts. I put them in the oven for 12 minutes and they were meaty, dark and dense, with juices oozing everywhere. The cheese was melted, salted and tangy against the backdrop of the mushrooms. The walnuts gave another texture and their dark nutty taste. I popped next to them some roasted cherry tomatoes, which added some sweetness to offset the tang of the blue cheese. Dave enjoyed his ham and cheese instead.
As an end-of-week meal these mushrooms were ideal; perfect with a glass of red wine, a jacket potato and some salad leaves. Easy to make and so good straight from the oven. As a lighter meal they would be great on toast too.
Portobello mushrooms with gorgonzola and walnuts
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 2
- 4 Portobello mushrooms
- 4 tsps of oil
- 100 g / 3½ oz gorgonzola
- 8 walnut halves
- freshly ground pepper
- 2 branches of cherry tomatoes
- Preheat the oven to 200°C / 180°C fan / 395°F / Gas mark 6.
- Put the mushrooms stalk side down on a baking tray and drizzle the oil over the backs of the mushrooms. Put the tomatoes on the tray and then put the tray in the preheated oven for 7 minutes.
- Slice the gorgonzola and roughly chop the walnuts.
- Turn the mushrooms over and top with the cheese and nuts and a grinding of pepper.
- Bake in the oven for 5 minutes, serve immediately.