3 Portobello Mushrooms

100g Stilton

50g mixed leaf salad

1 red chilli

2 Spring onions

4-6 cherry tomatoes (red & yellow)

1 Radish

¼ Onion

Extra virgin olive oil

Balsamic vinegar

Black pepper

Super easy and very tasty.

Pre-heat the oven to 180’C.

Clean the Portobello mushrooms and cut the stem out and set aside.

Wash, pad dry and cut the tomatoes in halves. Trim and slice the spring onions into small chunks. Peel and half the onion and then cut a few slices off, use the remaining onion another time. Wash and slice the radish and the chilli. If you like it hot, leave the seeds in the chilli, otherwise remove seeds.

Slice the stilton and divide the slices of the three mushrooms. Divide the spring onions and chilli slices in three and scatter over the stilton. Place the mushrooms on a suitable rack and place in the oven for 10min.

In the meantime, assemble the bed of salad. Put the leaves on a plate and drizzle with extra virgin olive oil and balsamic vinegar. Mix the salad leaves well and transfer to a clean plate. Next add the tomatoes, radishes and onion slices and arrange them on top of the salad leaves.  

Once the stilton has melted, take them out of the oven and place them on top of the bed of salad. Grind some fresh black pepper and a little bit extra virgin olive oil over the mushrooms and salad and serve immediately.