Goats’ cheese stuffed mushroom with polenta and rocket recipe

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  • Healthy
serves: 4
Skill: easy
Prep: 5 min
Cooking: 10 min

Nutrition per portion

Calories 274 kCal 14%
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  • There’s nothing better than juicy mushrooms oozing with cheese. The grilled polenta turn this into a filling but healthy main meal.


    • 4tbsp garlic olive oil
    • 8 large flat mushrooms
    • 75g drained Pepperdew Sweet Piquante Peppers, roughly chopped
    • 2tbsp chopped fresh oregano
    • 200g goats' cheese, cut into chunks
    • 500g pack ready-made polenta, sliced
    • 50g bag rocket leaves


    • Drizzle the olive oil over the mushrooms and season well. Preheat the grill to medium and grill the mushrooms for 5-8 mins until tender. Scatter the sweet peppers and fresh oregano inside the mushroom cup and top with chunks of goats’ cheese.

    • Return to the grill for 2-3 mins or until the cheese begins to melt. Meanwhile, grill or griddle the polenta slices on both sides for 5 mins until lightly charred.

    • To serve, pile the rocket leaves on top of a couple of polenta slices, season and top with the hot mushrooms.

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