Find your recipes and restaurants here

Roast mushrooms with cheese and baby tomatoes

recipe, mushrooms, tomatoes,  cheese, light meals,

Ingredients 11
Servings 4
Time 00:15


  • 2
  • 150
    Fontina cheese, grated
  • juice and zest of 1 lemon
  • 1/2
    fresh white breadcrumbs
  • 50
    walnuts, toasted and roughly chopped
  • 1
    pinch cayenne pepper
  • sea salt and black pepper
  • 4
    large Portobello or black mushrooms, stems removed
  • olive oil, for drizzling
  • 400
    baby tomatoes on the vine
  • rocket, to garnish



Preheat the oven to 200°C. Butter an oven dish.

In a bowl mix together the cheese, cream, lemon juice and zest, breadcrumbs, walnuts and cayenne. Season well.

Spoon mixture onto mushrooms and place in the oven dish. Drizzle over olive oil.

Place dish in the oven and bake for 20 minutes or until golden.

Heat a frying pan, add a little olive oil and sauté tomatoes until soft and skins are split open.

To serve:
Place the mushrooms on a serving plate and top with baby tomatoes. Season and garnish with fresh rocket and a drizzle of olive oil.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: recipe  |  vegetarian  |  tomatoes  |  mushrooms  |  cheese  |  light meals

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.