Get stuffed: mushrooms, that is

I am a late comer to goat’s cheese, having been scarred by my first experience, which was an intensely smelly, fiercely flavoured french variety. However, I have been educating my palate to milder versions and now love a subtle, creamy, ash covered chevre. Mushrooms pair beautifully with it, as the cheese seems to enhance their earthy tones so this recipe is perfect to show off both. Fantastic as an accompaniment to grilled meat, or as part of a vegetarian feast, they are simple, quick and just delicious.

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6 – 8 medium sized field mushrooms
2 tablespoons olive oil
2 tomatoes
1/2 cup flat leaf parsley, chopped
1/2 teaspoon dried chilli flakes
sea salt and freshly cracked black pepper
50 – 80 g chevre (mild or full bodied, whichever is your preference)

Preheat oven to 180C. Wipe the outside of the mushrooms with a piece of paper towel to remove any particles of dirt and then  brush with a little of the olive oil. Place on a baking tray lined with silicon paper. Scoop out the seeds and pulp of the tomato and discard. Finely dice the tomato flesh. Combine the tomatoes, parsley, the remaining olive oil and chilli flakes in a small bowl. Season well with salt an pepper. Spoon the tomato mixture into the mushrooms. Finely chop the chevre and place small pieces among the tomato mixture. Bake in the oven for 15 – 20 minutes. Serve hot, warm or at room temperature.

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