Portobello with Goat Cheese

Serves 4

INGREDIENTS

4 large portobellos

Fresh thyme

2 garlic cloves, finely chopped

4 slices of creamy goat cheese

Rocket leaves

Balsamic vinegar

Olive oil

Truffle balsamic glaze

Salt and pepper to taste

METHOD

Preheat the oven to 200°C. 

Clean the portobellos and remove the stem.  

Arrange the portobellos in an oven-proof dish and fill them with thyme and garlic. Drizzle them with a bit of olive oil and salt and pepper to taste.

Place the dish in the oven to bake for 10 minutes. 

Top the portobellos with the goat cheese and continue to gratiné them until the cheese is warm and golden on top.

In a bowl, toss the rocket leaves with balsamic vinegar and olive oil to thoroughly coat. 

Divide the salad onto 4 plates and top each one with a portobello mushroom. Squeeze a ring of truffle-infused balsamic glaze around the plate and serve while still hot.

Bon appétit! Served on my “La Bohème” dinner plate.