Grilled mushrooms with goat's cheese

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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.
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.
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.

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.

Per serving

257 kcalories, protein 14g, carbohydrate 2g, fat 22 g, saturated fat 6g, fibre 2g, salt 1.12 g

Latest comments and suggestions

• jbru

  27 February 2008

  jbru rated and commented on this recipe

  

  My partner and i can't get enough of this dish. It's incredibly easy, incredibly quick to make, and absolutely delicious. We've made it without the ham for a vegie meal, and used prosciutto instead of ham on another occasion. The prosciutto is great because it crisps up nicely - i would serve this as an entree for a dinner party, or for a fancy lunch. We've experimented with a couple of different cheeses - taleggio has been the best. We also tend to remove the mushroom stalks, as they can be a little woody, and can also retain moisture.

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• Belkey

  25 July 2008

  Belkey rated and commented on this recipe

  

  Yummy!!

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• jan

  05 October 2008

  jan rated and commented on this recipe

  

  did this as a starter for dinner party, without nuts and garlic, used Pancetta it was delicious.

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• KatyCooks

  16 November 2008

  KatyCooks rated and commented on this recipe

  

  I made the "make it more filling" option and swapped the goats cheese for Blue Vinney - absolutely delicious, and incredibly easy. I'll be making it again.

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• mistrunner

  08 February 2009

  mistrunner commented on this recipe

  dilish I hade it with chorizo .

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• mistrunner

  08 February 2009

  mistrunner rated and commented on this recipe

  

  and it good when I have my vegetarian friend around

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• luzia

  22 March 2009

  luzia rated and commented on this recipe

  

  really easy, I usually make this for a quick lunch. I've tried it with blue cheese instead of the goat's cheese, and also tried it with bacon instead of ham, both very yummy!

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• lorraine

  04 May 2009

  lorraine commented on this recipe

  I made this as a starter, so halfed the portions for a girley night on saturday. I used pancetta cubes sprinkled on top instead of the ham. Everyone really enjoyed it. My main course was the hot smoked salmon salad (see recipe) which also went down very well.

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Ingredients

• 8 large portobello mushrooms
• 2 garlic cloves , finely chopped
• 150g pack 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 8 large portobello mushrooms
• 2 garlic cloves , finely chopped
• 150g pack 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

Per serving

257 kcalories, protein 14g, carbohydrate 2g, fat 22 g, saturated fat 6g, fibre 2g, salt 1.12 g

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