Baked mushrooms

Name: Baked mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 large flat mushrooms; a bunch of spring onions, trimmed and sliced; 1 clove of garlic, peeled and finely chopped; a few sprigs of fresh thyme, leaves picked; 250g Taleggio cheese, thinly sliced; 2 thick slices of bread, made into breadcrumbs; a small bunch of fresh flat-leaf parsley, chopped; 4 handfuls of rocket, washed and dried; juice of 1 lemon; extra virgin olive oil

Melted cheese & herby breadcrumbs

Vegetarian

45 mins

Super easy

serves 4

About the recipe

These intense, earthy baked mushrooms are lovely on toasted ciabatta or with a simple rocket salad.

nutrition per serving

Calories

14%

Fat

25%

Saturates

55%

Sugars

Salt

42%

Protein

34%

Carbs

Fibre

of an adult’s reference intake

Ingredients

8 large flat mushrooms

a bunch of spring onions, trimmed and sliced

1 clove of garlic, peeled and finely chopped

a few sprigs of fresh thyme, leaves picked

250g Taleggio cheese, thinly sliced

2 thick slices of bread, made into breadcrumbs

a small bunch of fresh flat-leaf parsley, chopped

4 handfuls of rocket, washed and dried

juice of 1 lemon

extra virgin olive oil

Method

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!