Tuesday, May 8, 2007


This recipe is very easy as lots of the best recipes are. These look stunning served with steak or poultry. Or, how about serving them on a thick slice of toasted bread with some of the cooking juices poured over.
I have cooked lots of sweet and savoury dishes from this book and find it is one of those books that you keep going back to, time and again. Good Housekeeping have some brilliant recipes in their books - try them for yourself.


ISBN 0007116918 - PAGE 238

SERVES: 6 people (can easily be scaled down)

6 large flat or portabella mushrooms
oil for greasing
2 finely sliced garlic cloves (optional)
6 sprigs cherry tomatoes on the vine
3 tablespoons olive oil

1.Preheat the oven to 200°C/180°C Fan oven/Gas Mark 6. Put the mushrooms into a greased roasting tin, scatter over the garlic, arrange a sprig of cherry tomatoes - still on the vine - on top of each mushroom, then drizzle with olive oil.
2. Season well with salt and freshly ground black pepper, then cover with foil and bake for 15 minutes.
3.Take the foil off the mushrooms and continue to roast, uncovered, for a further 15 minutes.


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