Grilled mushrooms with goats' cheese and beetroot and walnut salsa
Portobello mushrooms stuffed with goats' cheese are a great vegetarian main, especially with this nutty, sharp salsa.
Each serving provides 620kcal, 20g protein, 20g carbohydrate (of which 18g sugars), 50g fat (of which 13.5g saturates), 5g fibre and 1g salt.
For the grilled mushrooms
- 1 tbsp olive oil
- 2 Portobello mushrooms
- 100g/3½oz soft goats' cheese
- 1 sprig thyme, leaves only
- 2 tsp honey
- freshly ground black pepper
- ½ garlic clove, finely sliced
- 30g/1oz walnut halves
For the beetroot and walnut salsa
Preheat the grill to medium.
For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes.
Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling.
For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well.
To serve, place the grilled mushrooms onto serving plates with a dollop of salsa.