Goat’s Cheese and Olive Baked Mushrooms

Appetizers, Vegetarian | December 19, 2019

Presented by:


  • 2 Tbsp Extra Virgin Olive Oil
  • 4 large portobello mushrooms
  • Salt and pepper to taste
  • 4 tsp black olive tapenade
  • 4 large slices goat’s cheese (4 oz/100g)
  • Chopped fresh basil
  • 4 sundried tomatoes in oil, finely chopped


  1. Heat oven to 200ºC/400ºF. Remove the mushroom stalks. Spread the mushrooms with the tapenade and place a slice of goat’s cheese on top.
  2. Bake in the oven for 20 minutes until the cheese is melted and slightly browned.
  3. Remove from the oven.
  4. Scatter with fresh basil and sun-dried tomatoes.
  5. Serve on a large plaer and swirl with more extra virgin olive oil.
  6. Great appetizer, served warm or a perfect vegetarian meal served with brown rice and a green salad

Serves: 4


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