Roast Portobello Mushrooms with Goat Cheese and Houmous 

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Serves: 6

A vegetable dish with a richly flavoured stuffing. Can be served as antipasti, a main course, or with a meat or fish dish.

INGREDIENTS

METHOD

  • 8 Portobello mushrooms 

  • 300g soft goat cheese 

  • Parsley 

  • Basil 

  • 1 red chilli 

  • 4 garlic cloves 

  • 200g of bread crumbs 

  • 200g of houmous 

  • 200g of freshly made basil pesto

  • 30g of balsamic vinegar 

  • 200g of heritage tomatoes 

  • 1 bunch rocket salad 

  • Extra virgin olive oil 

  • Salt 

  • Black pepper 

  1. Heat oven to 220C/200C 

  2. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks.  

  3. Drizzle with olive oil in a baking dish and place the mushrooms top side down. Sprinkle with part of the pesto seasoning with salt and black pepper.

  4. In a bowl, prepare the stuffing for the mushrooms, add the breadcrumbs and the goat’s cheese, chopped herbs, the remaining pesto, chopped garlic and chopped chilli then stir to make the smooth mixture.

  5. Spoon into the hollows of the mushrooms and drizzle with a touch of olive oil.

  6. Bake for approximately 12-15 mins until the cheese has melted. 

  7. Remove from the baking dish and serve on a serving plate with sliced heritage tomatoes and rocket leaves.

  8. Season with salt, black pepper, balsamic vinegar and basil leaves. 

  9. Garnish with hummus. 

  10. This can be antipasti or served with a meat or fish dish.

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