Blue cheese oven-roasted whole mushrooms with chilli and spring onion

This simple mushroom recipe has blue cheese for richness and spring onions for zing – a quick meat-free Monday dinner.

Serves: 4 people


8 - 12 brown mushrooms
2 tablespoons olive oil
2 crushed garlic cloves
sea salt
freshly ground black pepper
100g blue cheese
1 red deseeded chilli
2 or 3 spring onions
sliced and toasted (optional) ciabatta


The best way to store mushrooms is in a brown paper bag. Be careful not to pack in too many at a time, to allow the mushrooms to keep their structure and help them last longer.

Preheat the oven to 200C°. Place 8 to 12 brown mushrooms upside down on your baking tray. Lightly drizzle them with olive oil and sprinkle the crushed garlic cloves into the caps. Season with sea salt and freshly ground black pepper.

Roast in the oven for 6 to 8 minutes until tender but still firm. Remove them from the oven, sprinkle over enough blue cheese to cover each mushroom, and slide them into the oven for a further 2 minutes or until the cheese melts.

Serve hot with a sprinkle of red chilli and spring onion. Enjoy them just as they are or with fresh rocket on ciabatta toast.

Recipe by Hanna Lewry, courtesy of MyTyd for Rapport. 

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