Goat's cheese and roasted veg portobello mushrooms

Goat's cheese and roasted veg portobello mushrooms


  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

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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