Name: Grilled mushrooms with goat's cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 8 large portobello mushrooms; 2 garlic cloves finely chopped; 150g mild goat's cheese; 4 slices ham halved; 2 tbsp olive oil; 50g pine nuts lightly toasted; small handful parsley roughly chopped; toasted ciabatta and salad, to serve

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Grilled mushrooms with goat's cheese

Grilled mushrooms with goat's cheese

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4 out of 5.14 ratingsRate

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This autumnal dish is so easy to make - try serving it with crusty bread and a side salad

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Pear, date & walnut salad with creamy stilton dressing

A star rating of 4.8 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

8 large portobello mushrooms
2 garlic cloves

finely chopped
150g mild goat's cheese
4 slices ham

halved
2 tbsp olive oil
50g pine nuts

lightly toasted
small handful parsley

roughly chopped
toasted ciabatta

and salad, to serve

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Nutrition: per serving

kcal257
fat22g
saturates6g
carbs2g
sugars2g
fibre2g
protein14g
salt1.12g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat’s cheese and top each with a piece of ham.
step 2

Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
step 3

When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.

RECIPE TIPS

MAKE IT MORE FILLING

CREAMY MUSHROOM & GOAT’S CHEESE BAKE Cook the mushrooms as above, but save a little of the cheese for later. Boil 400g pasta according to pack instructions. When the pasta is ready, roughly chop the cheesy mushrooms and toss through the pasta with the pine nuts, parsley and 4 tbsp crème fraîche. Season well, then spoon into a baking dish. Top with the rest of the cheese and grill until golden.

Recipe from Good Food magazine, October 2007

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A star rating of 4 out of 5.14 ratings

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