Easy Main

Forager's plate

Name: Forager's plate
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 6 large flat mushrooms; 100g soft goat's cheese; 40g walnuts, toasted, chopped; 2/3 cup (50g) stale breadcrumbs; 2 tablespoons chopped flat-leaf parsley leaves; 100g nettles or baby spinach, blanched, drained; 2 tablespoons olive oil, plus extra to serve; 50g softened unsalted butter; Watercress & lemon wedges, to serve

1 rating

10m

25m

Jump to recipe

This seasonal forager's plate brings together the earthy flavour of fresh nettles, the saltiness of goat's cheese and the crunch of walnuts all piled high on a giant mushroom.

6 large flat mushrooms
100g soft goat's cheese
40g walnuts, toasted, chopped
2/3 cup (50g) stale breadcrumbs
2 tablespoons chopped flat-leaf parsley leaves
100g nettles or baby spinach, blanched, drained
2 tablespoons olive oil, plus extra to serve
50g softened unsalted butter
Watercress & lemon wedges, to serve

Method

1.

Preheat the oven to 170°C.
2.

Place mushrooms on a greased baking tray. Combine the cheese, walnuts, breadcrumbs, parsley, nettles and oil in a bowl. Season well, then spoon into the mushroom cavities. Dot with butter.
3.

Roast for 25 minutes or until tender. Drizzle with oil and serve with watercress and lemon wedges to squeeze over.