...and then dressed with toasted, herbed breadcrumbs and a gorgonzola sauce.
Simple, quick, and straightforward. And an excellent combination of edgy flavours.
2 large portobello mushrooms; 6 tbs olive oil; 1 tbs balsamic vinegar; 6 tbs breadcrumbs; 1 tsp dried thyme; salt and pepper; 100 g gorgonzola; 2 tbs milk; parsley (for garnish).
1. Heat the oven to 180 degrees C.
2. Place each of the mushrooms in an appropriate sized oven-proof dish. Drizzle each mushroom with 1 tbs oil and 1/2 tbs balsamic vinegar, so that the oil and vinegar seep into the gills of the mushroom. Roast for twenty minutes.
3. In a small roasting pan or similar, mix together the breadcrumbs and thyme, and season to taste; drizzle a further 2 tbs olive oil over the breadcrumbs, and add to the oven for the last eight minutes or so of the mushroom roasting time.
4. Meanwhile, combine gorgonzola, milk and the remaining oil and heat gently, stirring, as the cheese melts into the oil and milk.
5. At the end of the roasting time, divide the toasted breadcrumbs between the two mushrooms, and spoon the cheese sauce over the top. Garnish with chopped parsley, and serve.