Quick baked Portobello mushrooms with goat’s cheese

Date: 03-11-2021

Quick baked Portobello mushrooms with goat’s cheese

Large field mushrooms are perfect for stuffing. Lots of supermarkets sell the large Portobello mushrooms which are perfect. This recipe has just 4 ingredients and is really tasty.  I serve it with griddled sour dough and salad for a light supper but its also great as a starter if you are entertaining.  You can buy various goat’s cheese and look out for the logs that can be easily cut. Enjoy!

 

Serves 2 as main, 4 as a starter

  • Ingredients
  • 14 large field or portobello mushrooms
  • 2 tbsp olive oil
  • ½ jar of ready roasted peppers (the mixed colours in oil are lovely)
  • 120g log of goat’s cheese cut into 4 rounds
  • 2 tbsp pesto
  • Salad leaves and griddled sour dough to serve
  1. Heat the oven to 200c/fan 180/gas 6. Put the mushrooms on a baking tray, drizzle with the oil and season with plenty of black pepper.  Bake for 10 minutes until just starting to soften.
  2. Remove from the oven and divide the peppers between the mushrooms.  Top with a round of goat’s cheese and return to the oven for another 10 minutes or until the cheese has melted and turned slightly golden.
  3. Drizzle over the pesto and serve with dressed leaves on the side and warm bread.

Share this article on social media:

  • Facebook Icon
  • Twitter Icon

Comments (0)

Please leave a comment below ...

© Oracle Publications 2018

Web Design Southend | Oracle Creative Media

Oracle Publications uses cookies to give you the best experience. You give us your consent to do so by clicking 'Accept Cookies' or by continuing to use our website after you have received this cookie notification.
Cookie Policy I Accept Cookies
x
GDPR
Sorry to interrupt!
We just wanted to make you aware of our directory ...
Gain FREE access to great deals, offers, competitions and local businesses.
Take me there!
Don’t remind me again!