- 8 large portobello mushrooms
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 garlic cloves, finely chopped
- 150g mild goat's cheese
- 4 slices ham, halved
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g pine nuts, lightly toasted
- small handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- toasted ciabatta and salad, to serve
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.
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.
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.