Baked Portobello Mushrooms — a simple, delicious meal

I love this time of year when the autumn produce is showing itself in the markets. The apples are golden, the pears are ripe and the abundance of mushrooms are being picked from the land. We’ve been enjoying the mushrooms so much lately. Last week we made a gorgeous mushroom soup from the prettiest of woodland mushrooms and only yesterday we made up this super simple meal with some lovely portobello mushrooms. This meal is so easy to make the girls really enjoyed helping out. It’s a meal which can be eaten on its own as a light dish or served as an accompaniment to a piece of meat. It’s so tasty and quite literally takes minutes to prepare.

Ingredients (to serve 4):

-4 large portobello mushrooms
-4 tsp black olive tapenade
-a log of goats cheese
-1 tbsp olive oil
-1 tbsp balsamic glaze
-salt and freshly ground black pepper


Preheat the oven to 180 degree C. Remove the mushroom stems and brush the caps clean. Spread the olive tapenade around the top of the mushroom. Crumble the goats cheese on top of the tapenade so the mushroom is covered. Or if you’ve managed to get a goats cheese with a large circumference, then place a slice over the mushroom leaving the rind in place. Equally both ways are tasty. Place all four mushrooms into an oven dish. Carefully drizzle the olive oil and the balsamic glaze over the mushrooms and season with salt and black pepper. Place in the oven for 20 minutes until the cheese is bubbling and the mushrooms are soft. Serve immediately with delicious fresh salad leaves and a chunk of warm crusty bread. So good!

Vanessa x


You can find more cooking inspiration on my cooking with children food blog, Wild Flours!



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