All easy recipe which tastes delicious! The combination of sundried tomato paste and goat’s cheese is magical! You can make extra sundried tomato paste and use it in pasta dishes and soups.
Baked mushrooms with sun dried tomato paste and goats’ cheese
- Prep Time
- Cook Time
- Difficulty Level Easy
- For the sundried tomato paste:
- A large handful of sundried tomatoes
- 2 tablespoons Extra Virgin olive oil
- 1 clove of garlic
- Handful of fresh basil
- 4 large Portello mushrooms
- 100g hard goat’s cheese
- Handful of pine nuts
- Additional Extra Virgin olive oil for drizzling
- Hydrate the sundried tomatoes by placing them in a heat proof bowl and covering them with boiling water. Leave to soak for 30 minutes. (Sundried tomatoes in oil can be used in which case you can skip the soaking stage)
- During this time thoroughly wipe and clean the mushrooms with some dampened kitchen towel. Remove the stalks and place the mushrooms cap side up on a baking tray.
- Slice the goat’s cheese so you have 4 thick slices
- Heat the oven to 400 F/200 C.
- Drain the sundried tomatoes and place in a blender with the olive oil, garlic and fresh basil. Blend until you have a soft paste, adding more olive oil if necessary. Season to taste.
- Place 2 tsps. of the tomato paste in each mushroom cap, spreading it across the cap. Place a slice of goat’s cheese in each mushroom cap. Drizzle with a little olive oil and bake in the oven for 20 minutes. After 20 minutes remove from the oven and scatter a few pine nuts over each mushroom. Return to the oven for 5-10 minutes until the mushrooms are cooked through and the cheese is slightly browned.
- This can also be served as a main meal with rosemary roasted potatoes and a green salad