For the mushrooms:

  • 250 g pack large flat mushrooms (4)
  • 25 g melted butter, plus a knob of butter
  • 2 echalion shallots, finely chopped
  • 1 garlic clove, finely chopped
  • a few sprigs of thyme
  • 1 thick slice from a country-style white loaf, crusts removed
  • 25 g walnuts, roughly chopped
  • 25 g parmesan (or vegetarian hard cheese), finely grated
  • 120 g Taste the Difference French goats’ cheese log, sliced into 8 rounds
  • baby kale or rocket leaves, to serve

For the polenta:

  • 200 ml whole milk
  • 250 ml hot vegetable stock
  • 100 g polenta
  • 25 g butter
  • 25 g parmesan (or vegetarian hard cheese), finely grated


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Cut the stems off the mushrooms and finely chop the stems. Brush the mushroom caps all over with a little of the melted butter and sit them gill-side up in a roasting tin. Roast for 15 minutes. 


  2. 2

    Meanwhile, melt the knob of butter in a frying pan, add the chopped mushroom stems, shallots, garlic and most of the thyme, and cook gently, covered, for 10 minutes, stirring occasionally. Transfer to a bowl.

  3. 3

    Tear the bread roughly into cubes, then add to the bowl with the mushroom mixture. Add the remaining melted butter, the walnuts and parmesan, season well and toss together. 

  4. 4

    Remove the mushrooms from the oven and tip any liquid gathered in the mushrooms into the tin. Spoon the filling into the mushrooms, piling it high, then top each with 2 rounds of goats’ cheese. Finish with black pepper and the remaining thyme sprigs.


  5. 5

    Bake in the oven for a further 15 minutes until cooked through and golden. 

  6. 6

    For the polenta, pour the milk and stock into a medium saucepan. Add a large pinch of salt. Bring to the boil. When it comes to the boil, slowly add the polenta in a steady stream, whisking continuously until it begins to thicken. Turn the heat down; cook for about 2 minutes. Stir in the butter and parmesan, cover with a lid, leave to stand for 5 minutes, then season to taste.


  7. 7

    Spoon the polenta on to two plates, top with the mushrooms and serve with a few baby kale or rocket leaves. 

Nutritional Details

Each serving provides
  • Energy 3810kj 910kcal 46%
  • Fat 60.6g 87%
  • Saturates 32.7g 164%
  • Sugars 9.1g 10%
  • Salt 3.1g 52%

% of the Reference Intakes

Typical values per 100g: Energy 745kj/178kcal

Each serving provides

10.1g carbohydrate 0.7g fibre 7.3g protein

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