Recently I have seen something new in the shelves of my local supermarket: ready-made filled mushrooms. Ready-made. Seriously. As if it is so hard to do it yourself! Not to mention that they were heavily overpriced as well. So my solution was: Nick the idea, not the product. And instead of filling my mushrooms with what looked like an oddly mix of not identifiable vegetables topped with something that should probably considered to be some kind of cheese, I went for fresh tomatoes mixed with herbes and a mild goat cheese. No ready meal can beat this.
- 2 large flat mushrooms (sometimes also sold as ‘Portobello mushrooms’)
- 1-2 tomatoes
- 50g (mild) goat cheese
- 1 tablespoon of tomato purée
- some vegetable oil
Gently clean the mushrooms with a tea towel or a soft brush and with a slight twisting motion, remove the fungus stipe. Brush the caps of the mushrooms with some vegetable oil and place them in a small casserole dish or on a baking tray (if you’re lazy on cleaning a whole tray because of two mushrooms, place some aluminium foil underneath them). Start pre-heating the oven to 180 °C. Now wash the tomatoes and cut them, the fungus stipes and the goat cheese in small cubes. Mix all in a small bowl with the tomato purée and season with thyme, basil, salt and pepper. Spoon the mixture inside the mushroom caps and bake the mushrooms in the oven for 10-13 minutes.
Note: You can serve this mushrooms along with rice or potatoes as a main dish, as a starter, or with some toast as a quick and light dinner. Try to vary the filling by using different vegetables or cheese.