Baked Mushrooms with Goats Cheese and Herbs Recipe

 

Baked Mushrooms with Goats Cheese and Herbs recipe

Makes six portions

This is one of the first dishes I started making when I moved out of home and the recipe’s been on my website for 13 years. It’s an incredibly flavourful dish that comes together very quickly with not much fuss at all. You create a simple mixture of goat cheese with a combination of fresh and dried herbs, some salt and pepper and olive oil. Mix everything through, and top the goat cheese mixture onto the mushrooms gills. Smooth out the mixture, sprinkle some paprika and olive oil and then bake.

In terms of the mushrooms, any large flat mushroom will work here. Some varieties I’ve used are Swiss brown, portobello, and field mushrooms.

The goat cheese mixture is very adaptable to different flavours, I’ve used everything from finely chopped zucchini and coriander stalks to chilli. The herb combination I use most commonly however, is the recipe as it stands below. The herbs are based on a mixture of my Mum’s go-to’s (often fresh in the garden), and I think it’s perfect: thyme, parsley or oregano and garlic, and I’ve added some fresh basil which was also a commonly used herb for us growing up. If you’re planning to use fresh herbs instead of dry, try increasing the quantities to 1 tablespoon instead of 1 teaspoon.

A little drizzle of honey, balsamic vinegar or balsamic glaze on the top of the mushrooms to serve, is a delicious way to set off the sharpness of the goat cheese. These mushrooms with goat cheese and herbs are a fantastic and low-fuss side you can make mid-week, or as a starter for dinner parties.

(WATCH HOW TO MAKE IT HERE)

 

6 large flat mushrooms 

160g soft goats cheese, room temperature

3 garlic cloves, minced

2 tablespoons olive oil, plus extra to drizzle

1 teaspoon dried thyme

1 teaspoon dried parsley or oregano

1 teaspoon fine sea salt

8 twists cracked pepper (roughly 1/8 teaspoon)

6 large basil leaves, chopped or hand torn roughly

1 heaped teaspoon paprika

Parmigiano Reggiano to serve, finely grated

Optional:

Honey or balsamic vinegar or balsamic vinegar glaze to serve

 

 

Set your oven to 160° fan.

Line an oven tray with baking paper.

Brush the mushrooms clean of any debris/soil and place them onto the oven tray.

In a medium-sized bowl, add the goat cheese and use a fork to mash and soften it.

Add the minced garlic cloves, olive oil, dried thyme and dried parsley or oregano, sea salt, pepper, basil leaves and then mix together until well combined.

Divide the mixture across the six mushrooms.

 

Press the mixture into the mushroom gills and around the stalk.

Sprinkle the paprika on top of the mushrooms, then drizzle with olive oil. 

Bake for 20-25 minutes or until the mushrooms are golden.

Allow the mushrooms to cool slightly (best served warm) then sprinkle with Parmigiano Reggiano.

Optional: add a drizzle of honey, balsamic vinegar or balsamic vinegar glaze to serve.