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Baked Mushrooms with Goat's Cheese and Sundried Tomatoes

Recipe

Deliciously rustic mushrooms topped with creamy goat's cheese, tangy tomatoes and basil.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 15 minutes

British   |   Main   |   Vegetarian

  

Ingredients

  • 1 pack 4 large flat mushrooms
  • 70g Drained Cucina Sundried tomatoes, plus 20ml oil from the jar
  • 100g The Cheese Emporium goat's cheese
  • 1 tsp Stonemills dried Basil
  • 1 x 338g pack San Carlo Garlic breads
  • Black pepper
  • Rocket leaves to serve
  • Bramwells Balsamic dressing

  

Method

  1. Preheat the oven to 180°C/350°F/ Gas Mark 4.
  2. Wipe the mushrooms with a clean damp cloth and remove the stalks.
  3. Chop the sun dried tomatoes finely.
  4. Mix the tomatoes with the goat's cheese, dried basil and season with some black pepper.
  5. Stuff the mushrooms with the goat's cheese mixture.
  6. Put them on a baking tray, and then drizzle over the oil.
  7. Put the garlic breads on to another baking tray.
  8. Bake them both for 15 mins.
  9. Serve the mushrooms on a bed of rocket leaves, drizzled with some dressing, alongside the garlic bread.