Meals and Courses

Baked Mushrooms with Goats’ Cheese and Rocket

cook 30 mins
Tags: Quick eats
  • 500 g (1 lb) new potatoes, halved
  • 3 tablespoons olive oil
  • 200 g (7 oz) portobello mushrooms
  • 2 tablespoons chopped thyme
  • 6 garlic cloves, unpeeled
  • 50 g (2 oz) soft goats’ cheese
  • 125 g (4 oz) cherry tomatoes
  • 25 g (1 oz) toasted pine nuts
  • 75 g (3 oz) rocket
  • salt and pepper
  • Toss the potatoes with 2 tablespoons olive oil and place in a large, shallow roasting tin. Place in a preheated oven, 220°C (425°F), Gas Mark 7 for 15 minutes, turning once.
  • Add the mushrooms, stem side up, thyme and garlic to the tin, drizzle over the remaining oil and season well. Place a little goats’ cheese on each mushroom and return to the oven for a further 5 minutes.
  • Add the cherry tomatoes and return to the oven for a further 5 minutes more until the potatoes and mushrooms are cooked through. Scatter over the pine nuts and serve with the rocket.
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