Beautiful fresh portobello mushrooms paired with tangy blue cheese and oven baked. So delicious, to be honest the tiny lamb skewers weren’t needed but the meat needed eating. Gluttony and very full, happy tummies!
Just give the mushrooms a wipe. Finely chop the stalks, a diced onion and some garlic then sauté for a few minutes in a little olive oil.
As the mushrooms were so big I pan fried them for a few minutes in a little butter.
Spoon the onion mixture, top with blue cheese of choice, some fresh oregano (or parsley) then sprinkle with black pepper. You don’t need any salt, the blue cheese sorts that out for you.