Portobello Mushroom stuffed with Stilton Buckwheat Risotto
- 2 portobello mushrooms
- 70 g buckwheat
- 160 ml water/bone both/vegetable stock
- 1 tsp ghee
- 1 clove of garlic
- 1/2 red onion
- 1/4 red chilli
- 25 g stilton
- sprinkle of parmesan cheese
- salt and pepper to taste
Place the mushrooms under a hot grill - cooking for about 5 minutes on each side. Meanwhile place the buckwheat in the cold water, bone broth or vegetable stock and bring to the boil. Reduce the heat and simmer for 8 minutes until all the liquid has been absorbed.
Heat the ghee in a pan and place the garlic, onion and chilli in and lightly fry for about 5 minutes.
Once the buckwheat is ready, stir in the stilton and the garlic, onion and chilli too. Add a little salt and pepper to taste. Assemble in the grilled mushrooms and sprinkle with a little parmesan on top - grill for a further 2 minutes.
Serve with salad or some green veg or your choice!