Pear, date & walnut salad with creamy stilton dressing
Gary Rhodes' perfect starter for a Boxing day lunch, made with lots of leftovers from the day before
Grilled mushrooms with goat's cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 8 large portobello mushrooms
- 2 garlic clovesfinely chopped
- 150g mild goat's cheese
- 4 slices hamhalved
- 2 tbsp olive oil
- 50g pine nutslightly toasted
- small handful parsleyroughly chopped
- toasted ciabattaand salad, to serve
Nutrition: per serving
- kcal257
- fat22g
- saturates6g
- carbs2g
- sugars2g
- fibre2g
- protein14g
- salt1.12glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat’s cheese and top each with a piece of ham.
step 2
Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
step 3
When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.
