Goat’s cheese with redcurrant jelly stuffed mushrooms recipe

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  • Vegetarian
serves: 2
Skill: easy
Prep: 15 min
Cooking: 15 min

Nutrition per portion

Calories 499 kCal 25%
Fat 30g 43%
  -  Saturates 19g 95%
Salt 3g 50%
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  • A tasty light meal or a starter of melting goat’s cheese on meaty mushrooms and a rocket , apple and celery salad


    • 2 x 100g goat’s cheese rounds
    • 2tsp olive oil
    • 2 large, flat mushrooms, stalk trimmed
    • 2 slices bloomer loaf
    • 1 small pink apple or pear
    • 1 stick celery
    • 2 handfuls of rocket leaves or other salad leaves
    • 2tsp redcurrant


    • Set the grill to high. Cut a thin slice off top of each cheese and discard. Put them on a heavy baking sheet, rind-side down.

    • Rub a little oil all over each mushroom and put

    • Meanwhile, quarter, core and slice the apple or pear, and chop the celery. Put on the plate with the mushroom on the toast. Add the rocket leaves.

    • Slide the grilled cheese on top of the mushroom. Spoon the jelly on top and drizzle salad with a little extra oil, if you like.

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