3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 clove garlic, grated
1 large portobello mushroom, stem trimmed so the surface is even
1 brown onion, thinly sliced
Salt and pepper, to taste
¼ cup blue cheese, crumbled
¼ cup rocket
1 slice of tomato
In a small bowl, whisk together 1 tbsp of extra virgin olive oil with the garlic and salt and pepper, then dip the mushroom in the bowl to coat in the oil mixture.
Heat a griddle pan over medium-high heat and add the mushroom. Fry for 2-3 minutes on each side until cooked through. Remove from the pan, place on a baking tray, and top the underside of the mushroom with the crumbled blue cheese. Place under the grill and cook for a further 2-3 minutes until the cheese has melted.
In a non-stick pan over medium heat, add 1 tbsp of extra virgin olive oil and sliced onion, cooking until caramelized. Add balsamic vinegar in the last minute and stir through.
Lightly toast a bagel in the same griddle pan used to cook the mushroom. Place a slice of tomato and rocket on the bottom half of the bagel. Place mushroom on top and sprinkle with caramelized onions. Place the bagel lid on top and secure with four skewers (one in each corner), then cut into quarters.