Restaurants›BellaBrava Bexley - Land O’Lakes›Roasted Mushroom Recipe

Roasted Mushroom Recipe

Inspired by BellaBrava Bexley - Land O’Lakes

Time45m

Serves4

roasted garlic, shallots, taleggio, mozzarella, thyme

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Ingredients

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Mushroom Preparation

1 1/8 lb (500 grams) Mushrooms (button or cremini)2 tablespoons olive oil1 teaspoon Celtic sea salt1/2 teaspoon black pepper

Garlic and Shallots

4 cloves Garlic cloves, minced2 medium Shallots, finely chopped

Cheese Topping

3 1/2 oz (100 grams) Taleggio cheese, cubed3 1/2 oz (100 grams) Mozzarella cheese, shredded

Herbs

1 tablespoon Fresh thyme leaves

Method

Mushroom Preparation

Preheat the Oven

Preheat your oven to 200°C (400°F) to ensure it's hot enough for roasting.

Prepare the Mushrooms

Clean the mushrooms with a damp cloth and remove the stems if necessary. Place them in a large mixing bowl.

Season the Mushrooms

Add olive oil, salt, and black pepper to the mushrooms. Toss gently to coat them evenly.

Garlic and Shallots

Sauté Garlic and Shallots

In a small pan, heat a little olive oil over medium heat. Add the minced garlic and chopped shallots and sauté until they are soft and fragrant, about 3-4 minutes.

Combine with Mushrooms

Add the sautéed garlic and shallots to the seasoned mushrooms and toss well to combine.

Cheese Topping

Prepare Cheese

Cube the Taleggio cheese and shred the mozzarella cheese. Set aside.

Top the Mushrooms

Transfer the mushroom mixture to a baking dish. Distribute the Taleggio and mozzarella cheese evenly on top of the mushrooms.

Herbs

Add Fresh Thyme

Sprinkle the fresh thyme leaves over the cheese-topped mushrooms for added flavor.

Roasting

Roast the Mushrooms

Place the baking dish in the preheated oven and roast for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

Cool and Serve

Remove from the oven, let cool for a few minutes, and serve warm as a delicious side dish or appetizer.