Roasted tomato stuffed mushrooms recipe

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  • Vegetarian




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.

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