Portobello Mushrooms, Goat’s Cheese, Beetroot & Walnuts

This is a nice quick recipe and we’ve found it is a good way to get Anais eating mushrooms when she says she doesn’t like them. Have the beetroot mixture and goat’s cheese ready to go once the mushrooms are cooked. It’s also a great recipe to cook on the barbecue.

Hands-on time 20min. Cooking time about 20min. Serves 4

 4 large Portobello mushrooms  1tbsp olive oil

 4 small beetroots, cooked in water for about 30min, then peeled and cut into small cubes (alternatively, use ready-cooked beetroots, not in vinegar)  Handful walnut halves, toasted and broken up

 2tbsp freshly chopped flat-leafed parsley

 ½ lemon, for squeezing  2tbsp extra virgin olive oil  1 garlic clove, crushed  1tbsp freshly chopped chives  100g soft goat’s cheese, such as La Buchette

 1tbsp pickled walnuts, roughly chopped

1 Preheat oven to 200°C (180°C fan) mark 6 and preheat a griddle pan over high heat. Drizzle the portobellos with olive oil and season. Place on the hot griddle pan and cook for 2min per side. Transfer to a baking tray and cook in the oven for 10min. Remove from oven.

2 Preheat the grill. Meanwhile, mix the beetroot, toasted walnuts and parsley in a bowl. Add a few drops of lemon juice, the extra virgin olive oil, garlic and chives and toss everything together.

3 Spoon the beetroot mixture on top of the cooked mushrooms. Crumble over the goat’s cheese.

4 Place under the hot grill until the cheese begins to melt. Scatter over the pickled walnuts and serve.

PER SERVING 256cals, 10g protein, 22g fat (6g saturates), 4g carbs (4g total sugars), 2g fibre

Recipes from At Home: My Favourite Recipes For Family And Friends (Aster) by Monica Galetti is out 30 September. Photography: Yuki Sugiura. See our interview with Monica on page 180