Portobello Mushrooms by Chop House in Edinburgh

We don’t have a “philosophy” when it comes to cooking, but we know what we like. Great quality ingredients, cooked simply and well, enjoyed in good company.

We cook the very best British beef over open-flame on our custom designed charcoal grill. The rest is up to you – with a selection of tasty starters, moreish sides and naughty desserts your visit to chop house should be a real treat.

Each week at the Chop House we host various events and offers where you can enjoy the ‘Best of British’ steak with sides, your own wine, complimentary cocktails and more. Take a look at our events by visiting our website https://www.chophousesteak.co.uk.

To make a reservation at Chop House Leith call us on 0131 629 1919 and for Chop House Market Street call 0131 629 1551.

Ingredients: Serves 1

 Portobello mushrooms

Small handful of green vegetables (eg. Swiss chard, kale, leeks, green beans and peas)

30g hazelnut pangrattato

2 slices of goat’s cheese

1/2 roasted shallot 

Table salt for seasoning



1. Place the Portobello mushrooms in a pan with a little water and a knob of butter on each. Season with some table salt and bake in the oven at 180ºC for 10 minutes. 

2. Place the goat’s cheese on the top of the baked mushrooms and slowly colour under the grill, top with the hazelnut pangratatto.

3. Meanwhile chargrill the shallot and bake in the oven with a little oil and table salt until softened.

4. For the vegetables if you are using Swiss chard, kale and leeks begin by shredding them evenly. Drop the vegetables including the peas and green beans in boiling water for a minute to raise their temperature. Then toss in a hot pan with some butter for a few minutes until slightly coloured. 

 5. Plate up the vegetables and shallot with the mushrooms on top.

In association with Taste Communications.