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
1 bunch chives, finely chopped
1 spring onion, finely sliced
Preheat the oven to 180°C.
In a pan melt some butter and saute onions and garlic. Set aside.
Fry both sides of mushrooms. Remove any excess water.
In a bowl mix blue cheese with sauteed onion and garlic and spoon the mixture into mushrooms.
In another bowl mix breadcrumbs with thyme, rosemary, extra virgin olive oil, salt and pepper and top mushrooms with the breadcrumbs.
Bake in the oven for 10-15 minutes. Sprinkle with chives to serve.