Roasted mushroom stuffed with goat cheese is a super easy autumnal dish to make. Perfect for the lunch break or tapas.
You will need
- Medium mixing bowl
- Small baking tray
- Wire whisk
- Baking paper
Ingredients
Serves 4
- 300 g (10 1/2 oz) bottom mushroom, cleaned
- 4 tbsp of balsamic vinegar
- Few coriander leaves
For the stuffing
- 150 g (5 1/2 oz) goat cheese
- 85 g (3 oz) red radish, grated
- 2 tbsp of single cream
- Freshly ground black pepper
- Salt
Preparation Method
55 minutes
- Preheat the oven to 180˚C/Gas mark 4 and line baking tray with baking paper.
- To make stuffing place in medium bowl goat cheese, radish and cream. Whisk together until combined. Season with freshly ground black pepper and salt.
- Stuff mushrooms using a teaspoon or piping bag. Ready mushroom place onto a baking tray and pop in the oven for 15-20 minutes.
- Divide mushrooms between warm plates. Drizzle balsamic vinegar over roast the mushroom and garnish with fresh coriander leaves. Serve straight away.
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Categories:
Gluten-Free Hassle-Free Tapas Vegetarian
Tags:
Bottom mushroom Fresh coriander Goat cheese Red radish
Seasons:
Autumn