Goat’s Cheese and Roasted Vegetables Mega Mushrooms

Prep time: 5 minutes
Cooking time: 45 minutes
Serves: 4
A delicious veggie-packed light lunch

Make a dent in your five a day with yummy roasted vegetables piled on top of large portobello mushrooms, topped with a blanket of goat's cheese and baked to perfection.


  • 8 large (or 4 very large) Portobello mushrooms, stalks trimmed
  • 2 tbsp olive or vegetable oil
  • 400g prepared butternut squash, cut into 2cm cubes
  • 1 red onion, sliced
  • 1 red pepper, deseeded and cut into chunks
  • 1 tsp black onion seeds
  • 2 x 100g packs goat’s cheese, each sliced into 4
  • Freshly ground black pepper
  • Thyme sprigs, to garnish


  1. Preheat the oven to 200°C.
  2. Pour the oil into a roasting tin and add the butternut squash, tossing to coat. Roast for 10 minutes, then add the onion, pepper and black onion seeds. Roast for a further 15-20 minutes, until the vegetables are tender.
  3. Arrange the mushrooms, gills facing up, in a roasting tin (you can use the same one – just tip the cooked vegetables into a bowl). Pile the vegetables into the mushrooms and season with black pepper. Bake for 8-10 minutes.
  4. Place the goat’s cheese slices on top of the mushrooms and return to the oven for 3-5 minutes, so that the cheese starts to melt. Serve, sprinkled with extra black pepper and garnished with thyme sprigs.

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