- Preheat the oven to 200°C/ 400°F/ Gas Mark 6.
- 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.
- 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.
- 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
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These mushrooms make a fantastic vegetarian meal. They make a great starter or side dish to a main course too
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
Time: 15 mins Serves: 4 Nutrition: 286 cal, 19g fat, 10g sat fat