Grilled mushrooms with goats' cheese and beetroot and walnut salsa
Method
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Preheat the grill to medium.
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For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes.
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Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling.
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For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well.
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To serve, place the grilled mushrooms onto serving plates with a dollop of salsa.
Ingredients
For the grilled mushrooms
- 1 tbsp olive oil
- 2 Portobello mushrooms
- 100g/3½oz soft goats' cheese
- 1 sprig thyme, leaves only
- 2 tsp honey
- freshly ground black pepper
- ½ garlic clove, finely sliced
- 30g/1oz walnut halves
For the beetroot and walnut salsa
- 4 small cooked beetroots, chopped
- ¼ onion, finely chopped
- handful fresh parsley, chopped
- 2 tsp balsamic vinegar
- 2 tbsp olive oil
- 30g/1oz walnut halves, chopped
Shopping List
Grilled mushrooms with goats' cheese and beetroot and walnut salsa
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled