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.

Vegetarian Healthy Appetiser Mushrooms Goats Cheese

Estimated Nutrition

Calories

339.2

kcal / serving

678.4 kcal total

Carbs

13.3g

per serving

26.5 g total

Fat

26.4g

per serving

52.8 g total

Protein

12.1g

per serving

24.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Goats Cheese

Fruits

piece

Lemon

zest only

GrainsCereals

White Breadcrumbs

fresh

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

sprig

Thyme

leaves only

handful

Basil

fresh leaves

handful

Parsley

fresh leaves

handful

Coriander

fresh leaves

OilsFats

Olive Oil

for drizzling

Extra Virgin Olive Oil

for salad

Vegetables

piece

Portobello Mushroom

stalks removed

Method

Preheat the oven to 180°C.

Serve the baked mushrooms garnished with the herb salad.

Mix the fresh herbs with olive oil and lemon juice to create the salad.

Spoon the crumb mixture over the mushrooms, drizzle with more oil, and bake for 10 minutes until golden.

Blend lemon zest, breadcrumbs, and thyme leaves in a mini blender with seasoning.

Place mushrooms on a plate, top with goats' cheese, drizzle with olive oil, and season.