Super Quick Stuffed Mushrooms

Hi There,

It’s the weekend!! I hope you’ve got some amazing plans lined up.

This dish is so embarrassingly simple, I almost didn’t put it on the blog, but its so delicious I thought I had to share it!

Last night my husband and I ended up eating late due to working, and we really didn’t fancy spending ages cooking, so I thought I’d throw these gorgeous ingredients together, and had a nice light dinner on the table in 20 mins.  As we were eating late, the photo wasn’t taken in natural light, so I’m not best pleased with the icky yellow hue, but I have tried to make the most of it.

I hope you have a lovely Friday evening.

Love, Natalie x

Ingredients (serves 2):

4 Portobello Mushrooms
8 Cherry Tomatoes, cut into quarters
6-8 Basil Leaves
4 slices of Goats Cheese

Method:

  1. Preheat the oven to 200°C. Put the tomatoes into the mushroom cups and put in the oven on a baking tray for 20 mins.
  2. Once cooked, add the basil leaves and top with the goats cheese and serve.

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