Baked Mushrooms with Goat Cheese and Arugula

by

Octopus Publishing

POSTED Fri, January 11, 2019

Serves

4

Total Time

145 MINS

Calories

346

This simple baked mushroom salad combines new potatoes and creamy goat cheese to create a tasty and hearty lunch.

recipe-image

    INGREDIENTS


  • Baby potato icon
    Baby potato

    500 g (about 8 ¾)halved

  • Olive oil icon
    Olive oil

    2 tablespoons (about 27.3 g)

  • Portobello mushroom icon
    Portobello mushroom

    200 g (about 1 ¼)

  • Dried thyme icon
    Dried thyme

    2 tablespoons (about 11.1 g)

  • Garlic clove icon
    Garlic clove

    6 (about 36 g)unpeeled

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Soft goat cheese icon
    Soft goat cheese

    50 g (about 3 ⅜ tablespoons)

  • Cherry tomatoes icon
    Cherry tomatoes

    125 g (about 8 ⅓)

  • Pine nuts icon
    Pine nuts

    25 g (about 2 ⅞ tablespoons)

  • Arugula icon
    Arugula

    75 g (about 3 cups)

    METHOD


  • 1. Pre-heat oven - 221°C
  • 2. Add baby potato and olive oil to a clean large roasting dish
  • 3. Toss until well combined
  • 4. Cook - 15 min, 221°C
  • 5. Add portobello mushroom, dried thyme and garlic clove to the large roasting dish
  • 6. Drizzle with olive oil
  • 7. Season with salt & pepper
  • 8. Top with soft goat cheese
  • 9. Bake - 5 min, 221°C
  • 10. Add cherry tomatoes to the large roasting dish
  • 11. Bake until just cooked - 5 min, 221°C
  • 12. Add pine nuts to the large roasting dish
  • 13. Arrange arugula in the large roasting dish
  • 14. Serve

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