Portobello Mushroom Melts recipe

Molten cheese oozing into the baked flesh of the mushroom makes for a deliciously indulgent starter. For variety, substitute goats' cheese for the stilton or cashews for the pine nuts.


  • 4 portobello mushrooms
  • 2 tbsp pesto
  • 50g stilton
  • 1 tbsp pine nuts
  • 8 cherry tomatoes, halved
  • olive oil
  • sprig parsley to garnish


  1. Pre-heat the oven to 180 degrees. Place the mushrooms upside down on a baking tray and arrange the tomatoes flesh-side down on them. Drizzle with pesto, crumble the cheese on, and sprinkle with pine nuts.

  2. Drizzle in olive oil and cook for 10-15 mins until the cheese is melted. Serve immediately with the parsley garnish.

Recipe Details:

  • Author: Jane Flett.
  • Published:

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