Goat’s Cheese & Roasted Veg Mega-Mushrooms

These delicious mushrooms make a fantastic vegetarian side dish or light bite

  • Serves: 4
  • Cooking Time: 45 minutes
kcal 286
Goat’s Cheese & Roasted Veg Mega-Mushrooms
  • 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

Nutrition: per serving

  • kcal286
  • protein14g
  • sugar10g
  • fat19g
  • sat fat10g
  • fibre4g
  • salt0.7g

Ingredients

  • 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
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Method
  • Preheat the oven to 200C/400F/Gas 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.

Recipe taken from justaddmushrooms.com

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Nutrition: per serving

  • kcal286
  • protein14g
  • sugar10g
  • fat19g
  • sat fat10g
  • fibre4g
  • salt0.7g

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