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Roasted Flat Mushrooms with Goats Cheese, Baby Spinach and Pine Nuts

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

 8 large flat mushrooms, stalks removed
 1 tbs extra virgin olive oil
 4 sprigs thyme
 2 garlic cloves, thinly sliced
 150g goats cheese
 40g baby spinach, finely shredded
 2 tbs chopped flat-leaf parsley
 2 tbs pine nuts, toasted
 2 panko breadcrumbs (see tip)
 30g butter, melted
 Toasted sour dough bread & lemon wedges, to serve

Preheat oven 200°C fan forced. Place the mushrooms, stalk side up on a baking tray and drizzle a little olive oil . Season with salt and pepper and scatter over thyme and sliced garlic. Roast for 5 minutes or until almost tender. Remove from the oven.


Meanwhile, in a large bowl mix the goats cheese, spinach, chopped parsley and pine nuts together and then check the seasoning. Spoon evenly among the mushroom and then sprinkle with panko crumbs. Drizzle a little melted butter over the crumb and then return to the oven for a further 5 minutes or until golden on top.


Serve with toasted bread and lemon wedges.

Nutrition Facts

Servings 4