Roast portobello mushroom with garlic, blue cheese and hazelnuts

Name: Roast portobello mushroom with garlic, blue cheese and hazelnuts
Ingredients: leaves from 1 sprig of thyme (or a few chives, finely chopped); sea salt and freshly ground black pepper; 30 g blue cheese of choice, broken into chunks; 1 large portobello mushroom, brushed or wiped clean, and stem removed (keep for cooking); 1 banana shallot, finely chopped; 2 tsp lightly salted butter; 1 fresh green chilli, finely chopped; 2 tbsp breadcrumbs; 1 tbsp crushed hazelnuts; 1 tsp vegetable or sunflower oil; 1 small garlic clove, finely chopped

Preparation info

Difficulty
Medium

Appears in

Solo

By Signe Johansen

Published 2018

About

The secret to a perfect mushroom is to cook it thoroughly, so much so that it releases all its excess liquid and really concentrates in flavour. You want the portobello mushroom quite shriveled for this dish to really work.

Ingredients

2 tsp lightly salted butter
1 large portobello mushroom, brushed or wiped clean, and stem removed (keep for cooking)
1

Main course
Vegetarian

Method

Preheat the oven to 220°C/gas mark 7.

Melt the butter in a small saucepan, skillet or frying pan, then brush the mushroom on both sides with the melted butter. Season with a little salt and peppery place the mushroom in a small roasting dish and