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Oven-roasted mushrooms Featured

Roasting mushrooms is a great way to cook them, as it intensifies the natural, nutty flavour. The fresh thyme and creamy goat’s cheese is delicious with the mushrooms – perfect as a starter, light meal or side dish.


For 4

You will need...

  • 400 g mushrooms of your choice, like portabellini, brown, button or baby button
  • 2 tbsp olive or avocado oil
  • 15 sprigs fresh thyme
  • salt and pepper to taste
  • 100 g goat’s cheese, cut in thick slices
  • fresh thyme leaves to serve
  • 2 handfuls baby salad leaves, Italian parsley, rocket or basil leaves

Oven-roasted mushrooms Method

  1. Preheat the oven to 220 °C. If the mushrooms are very big, cut or tear them into chunky pieces. Small mushrooms can be roasted whole.
  2. Place mushrooms and oil in a large mixing bowl. Toss through to coat the mushrooms with the oil. Arrange in an even layer on a baking tray and sprinkle with thyme, salt and pepper.
  3. Roast for 8-10 minutes or until the mushrooms are just cooked, but still juicy. Serve hot or at room temperature.
  4. Serve with goat’s cheese, more fresh thyme, baby salad leaves and herbs.
  5. Tips: Lemon juice is delicious with mushrooms. Add a squeeze of lemon juice to the raw mushrooms before roasting them or to the cooked mushrooms, as soon as they come out of the oven.
  6. If you don’t enjoy goat’s cheese, any cheese of your choice will work well with the mushrooms. Try pecorino, mature cheddar, creamed cottage cheese or even a dollop of Greek yoghurt.
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