Caramelised Onion & Goats Cheese Stuffed Mushrooms
  • 40 small brown mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon thyme, dried
  • 1 teaspoon rosemary, dried
  • 1 large onion
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 tablespoon honey
  • 1 sprig of thyme
  • Salt & pepper to taste
  • 220 grams goats cheese
  1. Pre-heat oven to 180 degrees Celsius line and baking tray with baking paper. Cut the storks off the mushrooms and gently dig the core out with a sharp knife to create a little hole. Line the mushrooms on the baking tray and brush with the olive oil. Sprinkle the salt, thyme and rosemary over the mushrooms. Place in the oven for 10 minutes. Once cooked set aside.
  2. To make the caramelised onions, cut the onion in half and then into thin slices. Heat a pan over a medium to low heat with the olive oil. Add the sliced onion and crushed garlic to the pan, sauté for 10 minutes stirring regularly to prevent the onion from burning. Add the honey and all the leaves from the sprig of thyme. Sauté for a further 2 minutes. Add salt to taste. Break the ⅔rds of the goat’s cheese into pieces and gently mix into the onion. Fill the mushroom cases with the caramelised onion and place back in the oven for a couple of minutes. Top with the remaining goats cheese and garnish with fresh thyme leaves.
  3. Serves 40
Recipe by Real Food Pledge at