Baked mushroom with goat's cheese

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Serves: 4

By foxythesnowman

(1 Vote) 1


  • 4 slices goat's cheese

  • 1 handful pine nuts

  • 1 handful basil

  • 4 large flat mushrooms

  • 4 tsp olive tapenade heaped


  1. Wipe mushrooms and remove stalks.
  2. Spread the inside with a large teaspoon of tapenade and top with a slice of the goats cheese.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Bake the mushrooms in a medium over (about 180C) for 20/25 mins until the cheese starts to turn a lovely gold and the mushroom juice starts to run.
  5. Lightly toast the pine nuts in a dry frying pan.
  6. Serve the mushrooms on a bed of lightly dressed salad (rocket/spinach is good), scatter with pine nuts and torn basil leaves.

Additional Information

  • Egg Free

  • Gluten Free

  • Vegetarian

  • Starter

  • cheese

  • mushroom

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Your comments

  • foxythesnowman 07/03/08 19:03

    Serve with some warm crusty bread for a lunch, or as a starter.