Baked mushrooms

Baked Mushrooms

Serves 4

  • 8 large flat mushrooms

  • 1 bunch spring onions, trimmed and sliced

  • 1 clove garlic, peeled and finely chopped

  • a few sprigs fresh thyme, leaves picked

  • 250 g Taleggio cheese, thinly sliced

  • 2 thick slices bread, made into breadcrumbs

  • 1 small bunch fresh flat-leaf parsley, chopped

  • 4 handfuls rocket, washed and dried

  • juice of 1 lemon

  • extra virgin olive oil

Preheat the oven to 200°C/400°F/gas 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms.



Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through. Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket.



P.S. They're great on toasted ciabatta too!

Nutritional Information

Baked mushrooms

With melted cheese and crunchy, herby breadcrumbs

More Vegetables recipes ->
0 foodies cooked this
These intense, earthy baked mushrooms are lovely on toasted ciabatta or with a simple rocket salad
Serves 4
45m
Super easy
Print this recipe
Method

These mushrooms have an interesting meaty texture and gutsy flavour. Topped with Taleggio cheese and fresh herbs, it's a match made in heaven. Go on, tuck in!

Preheat the oven to 200°C/400°F/gas 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms.

Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through. Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket.

P.S. They're great on toasted ciabatta too!

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 349
    17%
  • Carbs 14.0g
    5%
  • Sugar 2.7g 3%
  • Fat 22.7g 32%
  • Saturates 11.6g 58%
  • Protein 20.4g 45%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 8 large flat mushrooms

  • 1 bunch spring onions, trimmed and sliced

  • 1 clove garlic, peeled and finely chopped

  • a few sprigs fresh thyme, leaves picked

  • 250 g Taleggio cheese, thinly sliced

  • 2 thick slices bread, made into breadcrumbs

  • 1 small bunch fresh flat-leaf parsley, chopped

  • 4 handfuls rocket, washed and dried

  • juice of 1 lemon

  • extra virgin olive oil