Grilled mushrooms with goats' cheese and beetroot and walnut salsa
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
Portobello mushrooms stuffed with goats' cheese are a great vegetarian main, especially with this nutty, sharp salsa.
Each serving provides 620kcal, 20g protein, 20g carbohydrate (of which 18g sugars), 50g fat (of which 13.5g saturates), 5g fibre and 1g salt.
By James Tanner
From Ready Steady Cook
Ingredients
For the grilled mushrooms
- olive oil: 1 tbsp olive oil
- Portobello mushrooms: 2 Portobello mushrooms
- goats' cheese: 100g/3½oz soft goats' cheese
- thyme: 1 sprig thyme, leaves only
- honey: 2 tsp honey
- black pepper: freshly ground black pepper
- garlic: ½ garlic clove, finely sliced
- walnut: 30g/1oz walnut halves
For the beetroot and walnut salsa
- beetroots: 4 small cooked beetroots, chopped
- onion: ¼ onion, finely chopped
- : handful fresh parsley, chopped
- balsamic vinegar: 2 tsp balsamic vinegar
- olive oil: 2 tbsp olive oil
- walnut: 30g/1oz walnut halves, chopped
Method
Preheat the grill to medium.
For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes.
Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling.
For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well.
To serve, place the grilled mushrooms onto serving plates with a dollop of salsa.
