Dermots crisp stuffed mushrooms with goats cheese and herb salad Recipe

Dermots crisp stuffed mushrooms with goats cheese and herb salad Recipe

  • 2 Portobello mushrooms, stalks removed
  • 85g/3oz goats' cheese
  • drizzle olive oil
  • salt and freshly ground black pepper
  • 1 lemon, zest only
  • 2 tbsp fresh white breadcrumbs
  • 2 sprigs thyme, leaves only
  • large handful fresh basil leaves
  • large handful fresh parsley leaves
  • large handful fresh coriander leaves
  • drizzle extra virgin olive oil
  • 1 lemon, juice only
  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the stuffed mushrooms, place the mushrooms onto a serving plate, top with the goats' cheese and drizzle with olive oil. Season, to taste, with salt and freshly ground black pepper.
  3. Place the lemon zest, breadcrumbs and thyme in a mini blender. Season, to taste, with salt and freshly ground black pepper and blend to combine.
  4. Spoon the breadcrumb mixture over the mushrooms and drizzle with a little extra olive oil. Transfer to the oven to bake for ten minutes or until the crumbs are golden-brown on top and the mushrooms are cooked through.
  5. For the herb salad, mix the herbs together with a drizzle of olive oil and a squeeze of lemon juice, to taste.
  6. To serve, place a mushroom onto each of two serving plates and garnish with the herb salad.
Recipe of the Day|