Rich and buttery Eliza Blue Monkey cheese with crunchy sauerkraut and sweet Spanish almonds form the stuffing for these mushrooms.  Finished off with a hearty splash of the deeply umami Vincotto this dish is an autumnal taste sensation. And ready in less than 15 minutes!


8 Portobello mushrooms
140 g Mt Eliza Blue Monkey Cheese
24 Sabato Maconia Almonds, slithered
3 Tbsp Vincotto
60 g red sauerkraut
2 Tbsp butter
Black pepper


Remove stems from mushrooms and wipe clean. Do not wash!

On the stovetop melt butter in your Ironclad pan. Then turn off heat as you build your stuffed mushrooms. Heat oven to 180°C.

Place mushrooms - gills up - in the pan then sprinkle with sauerkraut, crumbled cheese and almonds. Finish with a drizzle of Vincotto and grind of black pepper.

Over a medium heat on your stovetop fry the mushrooms without turning them for 2 – 3 minutes.

Place pan in oven and bake for 10 minutes till cheese is melty and the Vincotta has caramelized on the nuts.

If you want to grill for the last half of cooking. Do!

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