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
    543

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 - 220°C
  2. Get a clean large roasting dish
  3. Add halved baby potato
  4. Add olive oil
  5. Toss until well combined
  6. Cook - 15 min, 220°C
  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 - 5 min, 220°C
  14. Add cherry tomatoes
  15. Bake until just cooked - 5 min, 220°C
  16. Add pine nuts
  17. Arrange arugula
  18. Serve
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