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Serves: 2
Prep time: 15 mins
Cooking time: 20 mins

Total time: 35 mins

Skill level: Easy

Easy baked mushrooms with goats cheese would make the perfect starter or party food to show off to friends and family. Rustled up in only 35 minutes, each mushroom is topped with a warm and gooey slice of goats cheese and flavoured with a generous amount of pesto.


  • 4 large field mushrooms
  • 2tsp olive oil
  • 120g Bluebell Falls goats cheese, sliced into 8 rounds
  • 2table spoons pesto
  • Salad leaves, to serve

Ingredients peperonata

  • 2 teaspoons oil
  • 1 large onion
  • 3/4 large bell pepper
  • 2 garlic cloves, minced
  • 1 large plum tomato diced
  • 2 teaspoons vinegar
  • salt and pepper


Prepare the peperonata:

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes.
  2. Add garlic and crushed red pepper; cook, stirring, for 1 minute. Add tomato and cook for 3 minutes.
  3. Remove from heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool.

Preparing your mushrooms

  1. Heat the oven to 200C/gas 6. Put the mushrooms on a baking tray. Drizzle with the oil and season with plenty of black pepper. Bake for 10 mins until the mushrooms are starting to soften.
  2. Remove from the oven, divide the peperonata between the mushrooms, top with rounds of goats’ cheese and return to the oven for another 10 mins until the goats’ cheese is melted. Drizzle over the pesto and serve two mushrooms per person with leaves.

Recipe courtesy of

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