Baked garlicky mushrooms
With sweet cherry tomatoes & Cheddar cheese
Baked garlicky mushrooms
With sweet cherry tomatoes & Cheddar cheese
Serves 2
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 211 11%
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Fat 15.2g 22%
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Saturates 5.8g 29%
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Sugars 5.9g 7%
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Salt 0.9g 15%
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Protein 10.1g 20%
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Carbs 8.9g 3%
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Fibre 3.4g -
Of an adult's reference intake
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Ingredients
- 4 cloves of garlic
- ½ a bunch of fresh sage , (15g)
- 350 g ripe mixed-colour cherry tomatoes
- 4 large portobello mushrooms
- 40 g Cheddar cheese
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Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and very finely slice the garlic. Pick the sage leaves. Halve the cherry tomatoes.
- Peel the mushrooms, reserving the peel. Place it all (peel included) in a 25cm x 30cm roasting tray and drizzle with 1 tablespoon each of olive oil and red wine vinegar. Add a pinch of sea salt and black pepper and toss together.
- Pick out 12 perfect garlic slices and sage leaves for later, and sit the mushrooms stalk side up on the top. Bake for 10 minutes.
- Remove the tray from the oven, crumble the cheese into the mushroom cups and sprinkle over the reserved garlic and sage.
- Return to the oven for 15 more minutes, or until the cheese is melted and everything’s golden, then dish up.
Tips
EASY SWAPS
Support our British cheeses – swap Mrs Kirkham’s Lancashire into this recipe in place of the Cheddar. Mrs Kirkham’s is one of the best cheeses around for melting – sprinkle on top of a baked gratin dish like this to take it to the next level!
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited