In Season Now … Portobello Mushrooms With Garlic And Blue Cheese Melt

Happy New Year!It has been a while since I shared a recipe with you all. So, how are we? I hope everyone had a great Christmas and New Year holidays spent with their loved ones. I had a great time catching up with friends and on two occasions, enjoyed hosting dinner at our place. Quite exhausting with the preparation and all,  but very much worth it by the end of the day when guests tell you how much they enjoyed the food. And you know they were telling the truth because there were pretty much no leftovers. Well, except for the 5-kilogram ham, which was way too much to finish among nine people if you still have other delicious foods on the table. If you are like me though who tend to overdo some items  a bit , you will have some excess like I did. Mine are varieties of cheese, deli meats, crackers and fresh fruits. So, what to do? I have made pizzas for dinner and have been snacking on fruits and lunching on cheese and crackers and quince paste. Deli sandwiches were made, of course. But this one is my favourite thing to do with cheese, blue cheese in particular.  Beautiful Portobello mushrooms with garlic and blue cheese melt. So simple and easy to make. Less than 30 minutes, I promise. These are good as appetisers or as mains serve with toasted slices of rustic bread of your choice and a simple green salad. Because seriously, after all those turkeys, hams and ducks consumed from Christmas to New Year, a simple but tasty vegetarian dish is great alternative.

portobello mushrooms with garlic and blue cheese melt 1

portobello mushrooms with garlic and blue cheese melt 3


  • 4 Portobello mushrooms
  • 100 g butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 3 tablespoons fresh flat-leaf parsley, chopped
  • salt and pepper, to taste
  • 60 g Stilton cheese (or any blue cheese of your choice)


  1. Wipe the mushrooms and trim the stalks. Do not wash them, as they absorb water quickly and will become mushy when cooked.
  2. Heat the butter and olive oil in a large pan. Add the mushrooms and fry over low heat for 5 minutes, turning occasionally, until golden brown and softened.
  3. Sit mushrooms in the pan with stalks facing upward. Sprinkle the garlic and parsley over mushrooms. Scoop some of the butter and oil from the pan onto the garlic and parsley mixture.
  4. Cook for a minute without stirring.
  5. Season well with salt and pepper. Crumble blue cheese on top of mushrooms. Cover pan and cook for 2-3 minutes, or until cheese melts. Serve straight away.

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