It’s mushroom season!

The winter nights are drawing in and the mushrooms are popping up under trees and in hedgerows all along the UK.

Warning: there are approximately 15,000 types of wild fungi across the length and breadth of the UK, many are poisonous and will do serious harm if ingested. Do not eat a single mouthful of any type of mushroom you cannot 100% identify.

However, the ones bought from the supermarket are usually fine!

Take 4 large Portobello mushrooms for this recipe, it takes a few minutes to prep and is low in fat, approximately 180/200 calories a ‘shroom depending on how much cheese you use.

You will need:

• 4 large mushrooms
• 100g blue cheese (or choice of cheese)
• 4 thyme sprigs
• Knob of butter
• Rocket leaves to serve

 Stick the oven on to 200 degrees gas mark 6 to preheat.

Removing the mushroom stem is totally up to you (you can fit more cheese in if you do.)

The recipe recommends blue cheese but it’s not my favourite and I’m aware it’s a bit of an acquired taste…so use whichever is your favourite cheese, goats cheese would be a good substitute.

Lay your mushrooms out caps down, into the mushroom gills pack a sprig of thyme, a small knob of butter (steady- depending on which cheese you use you may not need butter) and sprinkle with cheese. Repeat method for other three mushrooms.

Bake in the oven for 10 minutes or until mushrooms are soft and cheese is melted.

Serve with rocket or salad of your choice.