Portobello with blueberry cheese and leek

Name: portobello with blueberry cheese and leek
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 8 portobello mushrooms; 150 g bluefin cheese eg roquefort or Fourme dAmbert; 12 sundried tomatoes in oil finely chopped; thin leeks; freshly ground black pepper; oil to grease

A tasty French recipe. The vegetarian appetizer contains the following ingredients: portobello mushrooms, blue veal cheese (eg Roquefort or Fourme dAmbert), sun-dried tomatoes in oil (finely chopped), leeks, freshly ground black pepper and oil to grease.

Ingredients

Kitchen Stuff

aluminium foil
barbecue with topper

Directions

Cut the stem of the mushrooms. Crumble the cheese over a bowl and mix the tomatoes through it. Cut the leeks into wafer-thin rings and scoop them through the cheese mixture. Add pepper to taste. Spread the hat of the mushrooms thinly with oil and fill them with the cheese mixture.
Place the portobello's on the convex side on a greased grid over hot fire and grill them for 2 minutes. Slide them to a less hot part of the barbecue and cover them loosely with a piece of aluminum foil or the lid. Grill them for another 5-10 minutes, until the cheese has melted.