- Serves: 4
- Preparation: 15 minutes
- Cooks In: 10 minutes
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Ingredients
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
Method
1
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.
2
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.
3
Serve with toasted bread and lemon wedges.
Ingredients
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
