INGREDIENTS
6
large Portobello mushrooms
4
garlic cloves - minced
2 tbsp
red onion - finely chopped
2 tbsp
olive oil
1 tsp
fresh thyme - leaves only
1 tbsp
fresh parsley - finely chopped
225 g
plain cream cheese
70 g
blue cheese
1 tbsp
lemon juice
50 g
breadcrumbs
salt and pepper