Serve with a big salad for a tasty lunch or dinner.
Vegetarian goat's cheese & roasted Portobello mushrooms recipe
- 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, stalks trimmed
- 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).
15g carbohydrate of which 10g sugars
19g fat of which 10g saturates
4g dietary fibre
313mg sodium equivalent to 0.7g salt
Find more mushroom recipe inspiration at JustAddMushrooms.com
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