To make the stuffing: remove stalks from the mushrooms and finely chop along with extra baby mushrooms. Heat olive oil in a small frying pan and cook the onion until soft, then add mushrooms and cook for 5 minutes, add the spinach and stir until it wilts. Remove from the heat and tip in chopped sun blush tomatoes, breadcrumbs and the grated Fivemiletown Cheddar.
Divide the mixture into four and fill each mushroom, then lay a slice of Ballyblue on top. Place onto an oven tray, drizzle a little olive oil over the mushrooms before roasting in a hot oven for 20 minutes.

Meanwhile place the cherry tomatoes onto another tray and drizzle with olive oil and balsamic vinegar, cook until they just start to become soft (about 10 minutes).

Serve with green salad and crusty bread.

This mushroom is stuffed with some wonderful colours and flavours that compliment Fivemiletown Ballyblue cheese.

  • 60g Fivemiletown cheddar cheese, grated
  • 60g Fivemiletown Ballyblue cheese, cut
  • into 4 slices
  • 4 Portobello mushrooms
  • 80g baby mushrooms
  • 1 tablespoon garlic infused olive oil
  • ½ a small red onion, finely chopped
  • 60g spinach
  • 80g sun blushed tomatoes, roughly
  • chopped
  • 100g breadcrumbs
  • 350g vine ripened cherry tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar