Baked mushrooms

Name: Baked mushrooms
Total time: 45 min
Yield: 4
Ingredients: 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; 1 lemon juice of; extra virgin olive oil

With melted cheese and crunchy, herby breadcrumbs

Vegetarianv

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

Serves 4

Cooks In45 minutes

DifficultySuper easy

Vegetables, Vegetarian

Nutrition per serving

Calories

349

17%
Fat

22.7g

32%
Saturates

11.6g

58%
Protein

20.4g

41%
Carbs

14.0g

5%
Sugars

2.7g

3%

Of an adult's reference intake

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Ingredients

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
1 lemon , juice of
extra virgin olive oil

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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!