Grilled mushrooms with goat's cheese

Grilled mushrooms with goat's cheese

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(13 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
This autumnal dish is so easy to make - try serving it with crusty bread and a side salad

Nutrition and extra info

Nutrition: per serving

  • kcal257
  • fat22g
  • saturates6g
  • carbs2g
  • sugars2g
  • fibre2g
  • protein14g
  • salt1.12g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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


  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.

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Comments, questions and tips

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8th Feb, 2009
and it good when I have my vegetarian friend around
8th Feb, 2009
dilish I hade it with chorizo .
katycooks's picture
16th Nov, 2008
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.
5th Oct, 2008
did this as a starter for dinner party, without nuts and garlic, used Pancetta it was delicious.
25th Jul, 2008
27th Feb, 2008
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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