Try some of my roasted stuffed mushrooms with goats cheese, spring onions and thyme for a meatless monday!
They are easy to make and will go perfectly well with a large garden salad. The variations are endless and they don’t take too long in oven.
4 Large Mushrooms
50g Soft Goats Cheese
3 Spring Onions, finely chopped
2 Sprigs of Thyme
Sea Salt & Pepper
1. Preheat oven to 180c. Lay out mushrooms on a roasting/baking tray.
2. In a bowl add goats cheese, spring onion, half of the thyme leaves, a pinch of sea salt and pepper. Mix until it is a well combined paste.
3. Evenly distribute the goats cheese into each mushroom and pop in the oven for 25 minutes, until slightly browned on top. Serve with the rest of the thyme leaves sprinkled.2