Goats’ cheese stuffed mushroom with polenta and rocket Recipe

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  • Healthy

serves:

4

Skill:

easy

Cost:

not

Total Time:

00:00

Prep:

00:05

Cooking:

00:10

Nutrition per portion

RDA
Calories 274 kCal 14%

There’s nothing better than juicy mushrooms oozing with cheese. The grilled polenta turn this into a filling but healthy main meal.

Ingredients

  • 4tbsp garlic olive oil
  • 8 large flat mushrooms
  • 75g drained Pepperdew Sweet Piquante Peppers, roughly chopped
  • 2tbsp chopped fresh oregano
  • 200g goats' cheese, cut into chunks
  • 500g pack ready-made polenta, sliced
  • 50g bag rocket leaves

Method

  • Drizzle the olive oil over the mushrooms and season well. Preheat the grill to medium and grill the mushrooms for 5-8 mins until tender. Scatter the sweet peppers and fresh oregano inside the mushroom cup and top with chunks of goats’ cheese.

  • Return to the grill for 2-3 mins or until the cheese begins to melt. Meanwhile, grill or griddle the polenta slices on both sides for 5 mins until lightly charred.

  • To serve, pile the rocket leaves on top of a couple of polenta slices, season and top with the hot mushrooms.

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