Thursday, 24 March 2011

Portobello Mushroom & Goat's Cheese

This is a really simple and light starter, perfect for a hot summer's evening.

Top tip: Fresh, large Portobello mushrooms are really the only type to use in this recipe.

Serves 2


Portobello Mushrooms - 2
Goat's Cheese Wheel - 1
Parsley - 1 bunch
Paprika - 1 tsp
Butter - 25g
Garlic - 1 clove

1. Peel and crush the garlic into a paste. Spread the butter and garlic onto each mushroom, cap down. Place under a high grill for 5 minutes.

2. Crumble on the goat's cheese and grill for a further 5-10 minutes, until the cheese just starts to brown.

Serve warm, with some parsley sprigs and a scattering of paprika.

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