Ingredients: (Serves 4)
4 large portobello mushrooms
100g/3½ oz blue cheese, crumbled
30g/1oz walnuts, chopped
4 sprigs of thyme
1 tbsp butter, cut into small cubes
Rocket leaves to serve

Method:
1. Preheat the oven to 200°C/fan 180°C.
2. Arrange the mushrooms on a baking tray and sprinkle with cheese, walnuts, thyme and butter.
3. Bake in the preheated oven for 10 mins and serve on a bed of rocket leaves with toasted white bread.