Fancy a fantastic vegetarian meal? Then try these mega-tasty mushrooms! They make a great starter or side dish to a main course too.
Goat’s Cheese and Roasted Veg Portobello Mushrooms
Serves 4
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
- 2 tbsp olive or vegetable oil
- 400g prepared butternut squash, cut into 2cm cubes
- 1 red onion, sliced
- 1 red pepper, deseeded and cut into chunks
- 1 tsp black onion seeds
- 8 large (or 4 very large) Portobello mushrooms
- 2 x 100g packs goat's cheese, each sliced into 4
- Freshly ground black pepper
- Thyme sprigs, to garnish
- Preheat the oven to 200°C, fan oven 180°C, Gas mark 6.
- Pour the oil into a roasting tin and add the butternut squash, tossing to coat. Roast for 10 minutes, then add the onion, pepper and black onion seeds. Roast for a further 15-20 minutes, until the vegetables are tender.
- Arrange the mushrooms, gills facing up, in a roasting tin (you can use the same one - just tip the cooked vegetables into a bowl). Pile the vegetables into the mushrooms and season with black pepper. Bake for 8-10 minutes.
- Place the goat's cheese slices on top of the mushrooms and return to the oven for 3-5 minutes, so that the cheese starts to melt. Serve, sprinkled with extra black pepper and garnished with thyme sprigs.
Cook's tips: If the mushroom stalks are quite large, trim them off and add them to the roasting tin with the onion and red pepper. For a spicier flavour, use cumin seeds instead of black onion seeds (if you don't have either, simply leave them out).
Recipe courtesy of www.justaddmushrooms.com