Roasted Mushrooms with Goats Cheese, Baby Spinach and Pine Nuts

Mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates. B vitamins also play an important role in the nervous system.
Mushrooms are also an important source on Selenium and Potassium and other trace minerals.
Try this fabulous mushroom dish – Perfect for healthy, super tasty brunch, lunch or as an entrée to your evening meal… you wont be disappointed!

Serves: 4
Cooking: 10 minutes

INGREDIENTS

8 large Portobello mushrooms, stalks removed
1 tbs extra virgin olive oil
4 sprigs thyme
2 garlic cloves, thinly sliced
150g goats cheese
40g baby spinach, finely shredded
2 tbs chopped flat-leaf parsley
2 tbs pine nuts, toasted
2 tbs sourdough breadcrumbs
Toasted sour dough bread & lemon wedges, to serve

METHOD

Preheat oven 200°C fan forced. Place the mushrooms, stalk side up on a baking tray and drizzle a little olive oil. Season with salt and pepper and scatter over thyme and sliced garlic. Roast for 5 minutes or until almost tender.
Remove from the oven. Meanwhile, in a large bowl mix the goats cheese, spinach, chopped parsley and pine nuts together. Spoon evenly among the mushroom and then sprinkle with sourdough crumbs.
Return to the oven for a further 5 minutes or until golden on top. Serve with toasted bread and lemon wedges.

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