Portabello Blue Cheese Sandwich

caramelised onion with chilli & melted cheese


Oven baked portabello mushroom with melted blue cheese


the complete potabello blue cheese sandwich

Ingredients (Serve 2)

  • 1 medium/large yellow onion
  • 3 cloves of garlic
  • 2 big portabello mushrooms
  • any flat bread you like (4 slices)
  • 2 pinches of Parmesan (shaved), any amount of Cheddar (grated) and Blue cheese (crumbed) of any type of about 50 g
  • sea salt and freshly ground black pepper to taste


  • clean the mushrooms with a damp kitchen towel to get rid of any grits
  • drizzle some olive oil to light coat the mushroom cap and inner sides and season with black pepper and a salt sparingly
  • bake the mushrooms on a tray with the cap side down for 10 mins, turn over to bake for another 10 mins at 180 – 200 deg C
  • while baking, saute the onions until it’s sweated, add in garlic and chopped chillies (optional) as well as salt & black pepper to season
  • dish up these aromatics when the onion turn slightly to dark brown
  • have the toast buttered if preferred, i left it out since the onion mixture has enough oil
  • layer the saute onion onto the toast, top it off with a baked mushroom and add the cheese mixture (as above mentioned)
  • toast it on high for another 3-5 minutes until the cheese is runny and the toast turns crunchier
  • serve it as it is or combine two toasts to make a delightful vegetarian sandwich

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