Portobello Blue Cheese Mushrooms

• 4 large portobello mushrooms
• 2 tbsp butter
• 1 brown onion, diced
• 2 garlic cloves, chopped
• 50g bread crumbs
• 2 sprigs thyme, finely chopped
• 2 sprigs rosemary, finely chopped
• Salt & pepper
• 2 tbsp extra virgin olive oil
• 150g block blue cheese
• To serve
• 1 bunch chives, finely chopped
• 1 spring onion, finely sliced

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This recipe is created for Tefal by nutritionist Rosie Mansfield in partnership with Good Chef Bad Chef.

1. Preheat oven to 180°C. 2. In a pan melt some butter and saute onions and garlic. Set aside. 3. Fry both sides of mushrooms. Remove any excess water. 4. In a bowl mix blue cheese with sauteed onion and garlic. Spoon into mushroom. 5. In another bowl mix breadcrumbs with thyme, rosemary, extra virgin olive oil, salt and pepper. 6. Stuff mushrooms with the blue cheese mixture and top with the breadcrumbs. 7. Bake for 10-15 minutes. 8. Sprinkle with chives to serve.