Baked Mushrooms

In the spirit of Stone Soups “5 ingredients or less” here’s lunch I made the other day, courtesy of Jamie Oliver. Taste all of about 5 minutes work and tastes great. Would work as a light lunch with a salad, as a side dish or just as a yummy snack as we had it.

before: portobello mushies, thyme, chilli and cheddar....

  • Portobello mushrooms
  • 2T picked thyme
  • half a chilli (or to taste)
  • a thumb-sized lump of cheddar
  • olive oil
  • salt and pepper

after: mixed and mingled. And delicious.

  1. Preheat your oven to 180C.
  2. Brush any stray dirt off the mushies, remove the stalks and set them gill-side up in a baking tray.
  3. Drizzle a little olive oil over the mushrooms and season with salt and freshly milled black pepper.
  4. Scatter the picked thyme leaves and slice chilli over the mushies.
  5. Slice the cheddar and lay over the mushies.
  6. Place the tray in the oven and remove when the mushrooms are dark and juicy looking and the cheese, golden and crispy.


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