Grilled mushrooms with goat's cheese

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• 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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• Lynz in the sun

  04 December 2009

  Lynz in the sun rated and commented on this recipe

  

  This was a treat for us, as Portobello Mushrooms are hard to get in Spain, but a recent trip to Gibraltor helped here, we used Serrano Ham, and Mozarella, and added a chopped vine tomato, oh and pesto but again delicioso and easy.

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• saldemer

  06 August 2010

  saldemer commented on this recipe

  Delicious and so easy to make.

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• d41d0y

  24 October 2010

  d41d0y rated and commented on this recipe

  

  Absolutely gorgeous starter for a 3 course meal we had. The garlic really elevates the flavour. Had it with Norwegian smoked ham (spekeskinke). Very easy and adaptable.

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• HanHan2010

  03 January 2011

  HanHan2010 commented on this recipe

  Just made this for a light dinner and it was very tasty, perfect! Will be making again xXx

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• louise

  03 June 2011

  louise rated this recipe

  

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• Sandra

  04 November 2011

  Sandra rated and commented on this recipe

  

  Just tried it. Changed ham for smoked salmon and added few leafs of fresh spinach. Delicious, easy to make and quick.

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• Lorna

  11 August 2012

  Lorna rated and commented on this recipe

  

  Yummy, added dried mixed herbs used cheddar as was in the fridge and topped with prosciutto instead of ham.

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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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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 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, sugar 2g, salt 1.12 g

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