Goat's cheese and roasted veg portobello mushrooms

Goat's cheese and roasted veg portobello mushrooms
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Method

  1. Preheat the oven to 200°C/ 400°F/ Gas Mark 6.
  2. 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.
  3. 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 mins.
  4. 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 from www.justaddmushrooms.com

There's more recipe  in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

These mushrooms make a fantastic vegetarian meal. They make a great starter or side dish to a main course too

Ingredients

2 tbsp olive or vegetable oil
400g (14oz) 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
2 x 100g (4oz) packs goat's cheese, each sliced into 4
Freshly ground black pepper
Thyme sprigs, to garnish

Notes

Time: 15 mins
Serves: 4
Nutrition: 286 cal, 19g fat, 10g sat fat