INGREDIENTS
- 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
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- 4 garlic cloves, crushed
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- 12 Portobella Mushrooms
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- 1 punnett cherry tomatoes, quartered
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- 120g goat’s cheese
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- 1 cup small basil leaves
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- Salt and pepper, to season
DIRECTIONS
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1. Preheat the oven to 200°C Combine the oil with the garlic, salt and pepper. Spoon the mixture over the mushrooms on an oven tray lined with lightly greased foil.
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2. Roast mushrooms for 5 minutes, then top with the tomatoes and return to the oven for 5 minutes.
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3. Turn the grill onto high. Crumble over the goats’ cheese and place under the grill for 5 minutes or until the tomatoes and goats’ cheese is lightly golden.
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4. Remove from the oven. Scatter with the basil leaves and drizzle with oil. Season to taste with salt and pepper.