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.
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!
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