Hamburger with Portobello mushroom and Gorgonzola PDO

In a small saucepan, melt 50g butter over low heat. Add 1 clove chopped garlic and thyme. Allow to take on flavour and then remove from heat.
Arrange 4 Portobello mushrooms on a baking tray and season with a little butter, a pinch of salt and black pepper. Bake them in a preheated oven at 200° for 15 minutes. Dress the salad and radish sprouts with a drizzle of EVO oil and salt.
Lay the salad on the base of a previously toasted hamburger bun. Add the mushroom and 120g Gorgonzola Pdo. Serve immediately.

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