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
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
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.
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.
Drizzle over the pesto and serve with dressed leaves on the side and warm bread.
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