Portobello Mushrooms with Beetroot Salsa

What you'll need:

For the mushrooms

• 1 tbsp olive oil
• 2 big portobello mushrooms
• 100g creamy goats cheese
• 1 sprig of thyme (leaves only)
• ½ garlic clove, finely sliced
• Pepper
• 30g walnut halves
• 2 tsp honey

For the salsa

• 4 small cooked beetroots, finely chopped
• ¼ onion, finely chopped
• 2 tsp balsamic vinegar
• Small bunch of parsley, finely chopped
• 2 tbsp olive oil
• 30g walnut halves, finely chopped

Time: 15 minutes

Serves: 2

Method

First

Preheat your grill, and get some oil heating in a large frying pan.

Second

Fry the mushrooms on both sides for two to three minutes, and then lay them face up on a baking tray. Divide the cheese between the mushrooms, then sprinkle over the thyme, the garlic, the walnut halves, the pepper and a drizzle of honey. Grill for three minutes or so, enough to get the cheese bubbling.

Third

For the salsa, simply mix all of the ingredients in a bowl. Serve the mushrooms on a plate, with a generous dollop of the salsa on the side, and enjoy with crusty bread. Bellissimo!

For a beautifully matching wine, crack open this gorgeous Caparzo Sangiovese 2014. The iconic Sangiovese grape goes wonderfully with rich, fleshy portobello mushrooms!

There you have it -- a delicious recipe for Portobello Mushrooms with Beetroot Salsa!

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