Dermot's crisp stuffed mushrooms with goats' cheese and herb salad
For the stuffed mushrooms
- 2 Portobello mushrooms, stalks removed
- 85g/3oz goats' cheese
- drizzle olive oil
- salt and freshly ground black pepper
- 1 lemon, zest only
- 2 tbsp fresh white breadcrumbs
- 2 sprigs thyme, leaves only
For the herb salad
Preheat the oven to 180C/350F/Gas 4.
For the stuffed mushrooms, place the mushrooms onto a serving plate, top with the goats' cheese and drizzle with olive oil. Season, to taste, with salt and freshly ground black pepper.
Place the lemon zest, breadcrumbs and thyme in a mini blender. Season, to taste, with salt and freshly ground black pepper and blend to combine.
Spoon the breadcrumb mixture over the mushrooms and drizzle with a little extra olive oil. Transfer to the oven to bake for ten minutes or until the crumbs are golden-brown on top and the mushrooms are cooked through.
For the herb salad, mix the herbs together with a drizzle of olive oil and a squeeze of lemon juice, to taste.
To serve, place a mushroom onto each of two serving plates and garnish with the herb salad.