These roasted tomato stuffed mushrooms make a really simple but filling dinner for the family. They take minutes to prepare and just 15 minutes to cook!
- 4tbsp olive oil
- 4 large flat or portabello mushrooms
- 1tbsp balsamic vinegar
- 4 British Classic tomatoes, sliced
- 150g (5oz) goats cheese, sliced
- 4 sprigs British Cherry tomatoes on the vine
- 1tbsp chopped fresh oregano or marjoram
Pre-heat the oven 190º C, 375º F, Gas mark 5.
Heat the oil in a frying pan and fry the mushrooms, cap side down, for 3 minutes. Transfer to a roasting tin, cap side up, and drizzle over any remaining oil. Sprinkle mushrooms with balsamic vinegar.
Arrange the sliced tomatoes in the mushroom caps, then top with the sliced cheese. Roast in the oven for 10 minutes. Take out of the oven, top each mushroom with a sprig of 3 cherry tomatoes and the chopped oregano.
Drizzle over a little extra olive oil and balsamic vinegar. Return to the oven and roast for a further 5 minutes. Serve immediately.