Portobello & blue cheese melts

• red onion↗1

  cut into wedges

• olive oil↗1 tsp tsp
• balsamic vinegar↗2 tbsp tbsp
• Portobello or flat mushrooms↗2
• thyme leaves↗1 tsp tsp
• blue cheese↗25g g
• ciabatta↗1

  bread roll

• rocket↗handful

  handful

• oven fries

  to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, stem-side up, and scatter over the thyme and some seasoning. Cook in the oven for 15 mins, until starting to soften and caramelise.

2. 2

   Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.

3. 3

   Split the ciabatta roll in half and lightly toast. Top with a handful of rocket, the sticky onions and the cheese-topped mushrooms. Serve with oven fries, if you like.