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