Portobello with blue cheese

This is another recipe for blue cheese. Good for veggie lovers in ciabatta bread roll.

1 red onion, cut into wedges
1 tsp olive oil
2 tbsp balsamic vinegar
2 Portobello or flat mushrooms
1 tsp thyme leaves
25 g blue cheese
1 ciabatta bread roll
handful rocket leaves or arugula
oven fries, to serve (optional)

Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, and scatter over the thyme and some seasoning.
Cook in the oven for 15 mins, until it is starting to soften.
Crumble the cheese into the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.
Split the ciabatta roll in half and lightly toast. Top with rocket leaves or arugula, then put onions on top of the cheese-topped mushrooms.

Can I use regular bread for Ciabatta roll?

You can experiment on the bread if that is not available. As long as you buy the ingredients for your Portobello.