Goat’s Cheese Stuffed Mushrooms with Red Mustard Salad

Serves: 2

This is the perfect dinner for a hot and sticky summer evening

2 large flat mushrooms, peeled and stalks removed

50g sun-dried tomatoes, roughly chopped + 1 tbsp oil from the jar

25g breadcrumbs

100g discs vegetarian goat’s cheese

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 tsp Dijon mustard

1 tsp honey

250g chicory, shredded

60g bag Red Frilly Mustard & Tender Leaves

Preheat the oven to 200C/400F/Gas 6.
Place the mushrooms, stalk side up in a small roasting tin, top with tomatoes and half the breadcrumbs. Place the cheese on top and scatter over remaining breadcrumbs. Drizzle with tomato oil and bake for 15 minutes until golden.
Meanwhile, whisk together the oil, vinegar, mustard and honey, season and toss into the chicory and salad.
Divide between 2 plates and top with the warm stuffed mushrooms.

Print Recipe stevesleaves.co.uk/