Baked Mushrooms with Goat Cheese and Arugula

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    346

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

recipe updated Jan 11, 2019

Ingredients

  • Baby potato icon
    Baby potato
    500g
  • Olive oil icon
    Olive oil
    30ml
  • Portobello mushroom icon
    Portobello mushroom
    200g
  • Dried thyme icon
    Dried thyme
    11g
  • Garlic clove icon
    Garlic clove
    36g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Soft goat cheese icon
    Soft goat cheese
    50g
  • Cherry tomatoes icon
    Cherry tomatoes
    125g
  • Pine nuts icon
    Pine nuts
    25g
  • Arugula icon
    Arugula
    75g

Tools

  • kCook icon Wooden spoon
  • kCook icon Large roasting dish

Step preview

  1. Pre-heat
  2. Get a clean large roasting dish
  3. Add halved baby potato
  4. Add olive oil
  5. Toss until well combined
  6. Cook for 15min
  7. Add portobello mushroom
  8. Add dried thyme
  9. Add unpeeled garlic clove
  10. Drizzle with olive oil
  11. Season with salt & pepper
  12. Top with soft goat cheese
  13. Bake for 5min
  14. Add cherry tomatoes
  15. Bake for 5min until just cooked
  16. Add pine nuts
  17. Arrange arugula
  18. Serve
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