Baked gar­licky mush­rooms

The Australian Women's Weekly - - Quick And Easy Food -

SERVES 2 PREP AND COOK TIME 30 MIN­UTES Nutri­tional count per serv­ing: 211kcal; 15.2g fat, 5.8g sat fat; 10.1g pro­tein; 8.9g carbs; 5.9g su­gar; 0.9g salt; 3.4g fi­bre. 4 cloves of gar­lic

½ a bunch of fresh sage (15g)

350g ripe mixed-colour cherry toma­toes

4 large por­to­bello mush­rooms

40g Ched­dar cheese

1 Pre­heat the oven to 200°C. Peel and very finely slice the gar­lic. Pick the sage leaves. Halve the cherry toma­toes. Peel the mush­rooms, re­serv­ing the peel. Place it all (peel in­cluded) in a 25cm x 30cm roast­ing tray and driz­zle with 1 ta­ble­spoon each of olive oil and red wine vine­gar. Add a pinch of sea salt and black pep­per and toss to­gether. Pick out 12 per­fect gar­lic slices and sage leaves for later, and sit the mush­rooms stalk side up on the top. Bake for 10 min­utes.

2 Re­move the tray from the oven, crum­ble the cheese into the mush­room cups and sprin­kle over the re­served gar­lic and sage. Re­turn to the oven for 15 more min­utes, or un­til the cheese is melted and ev­ery­thing’s golden, then dish up.

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