- 400g new potatoes
- 200g portobello mushrooms
- 2 tbsp balsamic vinegar
- 1 shallot
- 1 garlic clove
- A handful of thyme, leaves only
- 125g mozzarella
- ½ x 50g breadcrumbs
- 250g cherry vine tomatoes
- 60g Hugh's summer salad leaves
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 100ml cold water
- 1.
Heat your oven to 190°C/Fan 170°C/Gas 5. Scrub the potatoes and quarter or halve them so they are all roughly the same size. Pop them on a baking tray and drizzle with ½ tbsp olive oil. Season with a little salt and toss to mix. Set aside.
- 2.
Slice the stalks out of the Portobello mushrooms and set the stalks to one side. Pop the mushrooms on a baking tray. Drizzle over 1 tbsp of the balsamic vinegar and season with a pinch of salt and pepper. Pop the potatoes on the top shelf and the mushrooms on the middle shelf of the oven and roast for 20 mins.
- 3.
While the mushrooms and potatoes roast, finely chop the Portobello stalks. Peel and finely chop the shallot. Warm a frying pan over a medium heat for 1 min, then add the mushroom stalks and shallots with 100ml water and a pinch of salt. Fry, stirring often, for 8 mins till they soften.
- 4.
Meanwhile, peel and finely chop the garlic. Pick the thyme leaves off the sprigs (if the sprigs are woody you can push them through a fine mesh sieve and the leaves will gather in the sieve. If the sprigs are tender and white you can chop them along with the leaves). Finely chop the thyme leaves. Stir the garlic and thyme into veg and fry, stirring for 1 min. Take off the heat.
- 5.
Drain the mozzarella and slice it into 4 slices (or the right number of slices for the mushrooms in your box). Take the mushrooms out of the oven and spoon off any excess liquid. Spoon the garlicky shallot and mushroom mix into them. Top each mushroom with a slice of mozzarella. Sprinkle over half the pack of breadcrumbs.
- 6.
Pop the cherry vine tomatoes on the baking tray with the mushrooms. Transfer the potatoes down to the middle shelf and put the tray of mushrooms and tomatoes on the top shelf. Roast for another 10 mins till the mozzarella has softened and the cherry tomatoes are tender and bursting. The potatoes should be golden and crisp.
- 7.
While the mushroom melts bake, whisk the remaining balsamic vinegar with ½ tbsp olive oil and a pinch of salt and pepper. Toss the salad leaves with the dressing. .Serve the mushroom & mozzarella melts with the roast tomatoes, potatoes and the salad leaves.