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Dermot's crisp stuffed mushrooms with goats' cheese and herb salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
by Nick Nairn

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the stuffed mushrooms, place the mushrooms onto a serving plate, top with the goats' cheese and drizzle with olive oil. Season, to taste, with salt and freshly ground black pepper.

  3. Place the lemon zest, breadcrumbs and thyme in a mini blender. Season, to taste, with salt and freshly ground black pepper and blend to combine.

  4. Spoon the breadcrumb mixture over the mushrooms and drizzle with a little extra olive oil. Transfer to the oven to bake for ten minutes or until the crumbs are golden-brown on top and the mushrooms are cooked through.

  5. For the herb salad, mix the herbs together with a drizzle of olive oil and a squeeze of lemon juice, to taste.

  6. To serve, place a mushroom onto each of two serving plates and garnish with the herb salad.

Ingredients

For the stuffed mushrooms

  • 2 Portobello mushrooms, stalks removed
  • 85g/3oz goats' cheese
  • drizzle olive oil
  • salt and freshly ground black pepper
  • 1 lemon, zest only
  • 2 tbsp fresh white breadcrumbs
  • 2 sprigs thyme, leaves only

For the herb salad

  • large handful fresh basil leaves
  • large handful fresh parsley leaves
  • large handful fresh coriander leaves
  • drizzle extra virgin olive oil
  • 1 lemon, juice only

Shopping List

Dermot's crisp stuffed mushrooms with goats' cheese and herb salad

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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