- 8 Portobello mushrooms
- 8tbsp olive oil
- 2tbsp balsamic vinegar
- 2tbsp chopped fresh thyme
- 200g (7oz) pack Tallegio cheese, cubed
Place the mushrooms in a large dish and drizzle with the olive oil and vinegar. Scatter over the thyme and season well. Marinate for 30 minutes to 1 hour.
When you’re ready, cook the mushrooms, stem-side down, on the barbecue for 5 minutes until softened and beginning to char. Turn over and top with a cube of cheese. Cook for a further 5 minutes until the cheese begins to melt. Serve with our Panzanella salad.