This past week has been relaxing, exciting and also the hottest week in June for years - which makes this next recipe perfect now that BBQ season is in full swing! I've been to the beach, sunbathed a lot, celebrated my birthday and shopped for clothes and packed, ready to start my new job next week! It was lovely to have some time to celebrate with my friends and family and just enjoy the sunshine and good food was really part of that.
For my birthday, it being the hottest June day since 1976 and hottest summer solstice ever, the only logical thing was to relax at a local lake, we relaxed, swam and ate our picnic of Greek/ Mediterranean food - vegan Greek salad (slight variation on this salad), olives, hummus, pita, falafel, dolma, grapes and watermelon. The interesting thing is, the Violife Mediterranean style cheese actually tastes like feta when it's cold - so it's definitely a win for this cheese!
For the evening, we then had a BBQ, which included these portobello mushroom burgers, topped with the new Violife Blu - my mum was the real blue cheese fan, so I let her do the comparison, and she said that whilst it wasn't exactly the same, it did have the same satisfyingly, tangy rich flavour that you find in dairy blue cheese. I found the cheese very strong, so you only need a little bit on the burgers, but the cheese is creamy, rich, tangy, a little sour and slightly crumbly in texture - it then it gets smoother as it melts into the mushrooms.
These burgers really feel gourmet - starting with a garlic bread bun, topped with rocket, caramelised onions and grilled portobello mushrooms, topped with that Violife Blu and will definitely impress at a BBQ. This cheese will definitely satisfy blue cheese lovers and it's great to see Violife trying different textures with their cheeses. I'd also love to try this in soup - like a broccoli and stilton and perhaps once the weather is cooler I might, but for the time being, it is far too hot for such a heavy soup!
The Blu variety is already available from Ocado (UK), but will also be in independent health food shops within the next few weeks, along with the Mediterranean style - so keep an eye out and get requesting!
Portobello Mushroom & Blu Cheese Burgers | Serves: 4 | Time: 20 mins
You'll need
- BBQ/Griddle Pan
- Frying pan
- Chopping board
- Knife
- Pastry brush
- Small bowl
Ingredients
- 4 Large Portobello Mushrooms
- 1 Pack Violife Blu
- 2 red onions
- 2 tbsp balsamic vinegar
- 1/2 tsp thyme
- 4 crusty wholemeal rolls
- 1 tsp garlic powder
- 1/2 tsp parsley
- 3 tbsp olive oil
- 80g rocket
- Black pepper
- Salt
Method
- Grill the mushrooms on both sides until tender, then crumble the blu cheese and place it in the cup of the mushroom.
- Thinly slice the onions and fry with a splash of oil, then season with thyme, balsamic vinegar, salt and pepper.
- Mix together 2 tbsp olive oil with garlic powder, parsley and salt. Cut the buns in half and brush with the oil, then grill until golden. Arrange the burgers by topping the buns with rocket, caramelised onions and the grilled mushroom, then serve up and enjoy!
Cassidy xx
