Come Dine With Me recipes Portobello mushrooms with Gruyère and red Leicester

Stephen Mahon's menu

Date Published:

19/12/2007

Stephen marries cheeses from Switzerland and the Midlands in his starter of portobello mushrooms for Come Dine With Me Blackburn

1. Lightly butter a baking tray. Trim and discard the tip of the mushroom stalks. Place on the tray, stalk side up. Season with salt and pepper. Using half the butter, put a small knob on each of the mushrooms. Place on a baking tray.

2. Melt the remaining butter in a large pan and once sizzling add the onions. Fry over a medium-hot heat for 8-10 minutes until softened and lightly coloured, adding a pinch of marjoram or oregano if liked. Season with salt and pepper. Meanwhile, cook the mushrooms under a preheated hot grill for 6-8 minutes until tender.

3. Spoon the onions on top of the mushrooms. Mix the two cheeses in a bowl and stir in the cream. Top each mushroom with the cheese mixture. Return to the grill and cook until the cheese melts and turns golden brown. Serve immediately.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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