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Dermot's Crisp Stuffed Mushrooms with Goats' Cheese and Herb Salad

Portobello mushrooms topped with goats' cheese and herby breadcrumbs, baked until golden and served with a fresh herb salad.

VegetarianHealthyAppetiserMushroomsGoats Cheese

Estimated Nutrition

Per Serving Total
Calories 339.2 kcals 678.4 kcals
Carbohydrates 13.3 grams 26.5 grams
Fat 26.4 grams 52.8 grams
Protein 12.1 grams 24.2 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
85
g
Goats' Cheese
Fruits
1
piece
Lemon
zest only
1
piece
Lemon
juice only
GrainsCereals
30
g
White Breadcrumbs
fresh
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
sprig
Thyme
leaves only
1
handful
Basil
fresh leaves
1
handful
Parsley
fresh leaves
1
handful
Coriander
fresh leaves
OilsFats
15
ml
Olive Oil
for drizzling
15
ml
Extra Virgin Olive Oil
for salad
Vegetables
2
piece
Portobello Mushrooms
stalks removed

Steps

  • Preheat the oven to 180°C.
  • Place mushrooms on a plate, top with goats' cheese, drizzle with olive oil, and season.
  • Blend lemon zest, breadcrumbs, and thyme leaves in a mini blender with seasoning.
  • Spoon the crumb mixture over the mushrooms, drizzle with more oil, and bake for 10 minutes until golden.
  • Mix the fresh herbs with olive oil and lemon juice to create the salad.
  • Serve the baked mushrooms garnished with the herb salad.