Portobello mushrooms with balsamic syrup and roquefort

Name: portobello mushrooms with balsamic syrup and roquefort
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 6 tablespoons balsamic vinegar; 1 clove garlic halved; 4 portobello mushrooms; 2 tablespoons olive oil; 50 g bluefin cheese (eg roquefort), crumbled

A tasty recipe. The vegetarian starter contains the following ingredients: balsamic vinegar, garlic (halved), portobello mushrooms, olive oil, bluefin cheese (eg roquefort) and crumbled).

Ingredients

Directions

Bring the vinegar to the boil with garlic and reduce it to about half in 8 to 10 minutes (do not hang over the pan and inhale, that gives a burning sensation).
Take the pan of fire and remove garlic with fork.
Season with salt and pepper.
Wipe out portobello's with kitchen paper.
Carefully remove the stalks from the hat or cut them away.
Heat oil in large frying pan.
Place portobello's on a pan in a pan and bake brown and al dente in about 8 minutes.
Turn over after 5 minutes.
Sprinkle with salt and pepper.
Cut each portobello into thin slices and place on a plate.
Sprinkle cheese over portobello slices and balsamic syrup over it and drip next to it..