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Forager's plate
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Wild nettle and goat cheese stack with crunchy walnuts on a Portobello mushroom.
Ingredients:
  • 6 large flat mushrooms
  • 100g soft goat's cheese
  • 40g walnuts, toasted, chopped
  • 50g breadcrumbs
  • 40.00 ml chopped flat-leaf parsley leaves
  • 100g nettles (see notes) or baby spinach, blanched, drained
  • 36.40 gm olive oil, plus extra to serve
  • 50g softened unsalted butter
  • Watercress, to serve
  • Lemon wedges, to serve
Instructions:
  • Heat the oven to 170°C.
  • Grease a baking tray and arrange the mushrooms on it. In a bowl, mix together the cheese, walnuts, breadcrumbs, parsley, nettles, and oil. Season generously and fill the mushroom cavities with the mixture. Finish by adding small pieces of butter on top.
  • Roast until tender for about 25 minutes. Finish with a drizzle of oil and garnish with watercress and lemon wedges for a fresh touch.

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