Baked Mushrooms with Goat Cheese and Arugula

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recipe by Octopus Publishing https://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 Oct 8, 2019

Ingredients

  • Baby potato icon
    Baby potato
    500g (about 8¾)
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Portobello mushroom icon
    Portobello mushroom
    200g (about 1¼)
  • Dried thyme icon
    Dried thyme
    2 tbsp (11g)
  • Garlic clove icon
    Garlic clove
    6
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Soft goat cheese icon
    Soft goat cheese
    50g (about 3½ tbsp)
  • Cherry tomatoes icon
    Cherry tomatoes
    125g (about ½ cup)
  • Pine nuts icon
    Pine nuts
    25g (about 3 tbsp)
  • Arugula icon
    Arugula
    75g (about 3⅛ cups)

Tools

  • kCook icon Wooden spoon
  • kCook icon Large roasting dish

Step preview

  1. Pre-heat oven - 220°C
  2. Add baby potato and olive oil to a clean large roasting dish
  3. Toss until well combined
  4. Cook - 15 min, 220°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, 220°C
  10. Add cherry tomatoes to the large roasting dish
  11. Bake until just cooked - 5 min, 220°C
  12. Add pine nuts to the large roasting dish
  13. Arrange arugula in the large roasting dish
  14. Serve
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