Baked Mushrooms with Asparagus and Goat Cheese

By October 30, 2020Vegetarian/Vegan

These mushrooms are so deliciously filling, and such a healthy light meal for lunch or dinner. Enjoy!



Prep time

5 Minutes

Cooking time

20 Minutes


  • 2 large mushrooms
  • 1 cup baby spinach, chopped
  • 3 cherry tomatoes, chopped
  • 4 asparagus, shaved
  • 2 tablespoons oil
  • 2 tablespoons finely chopped onion
  • ½ teaspoon grated garlic
  • 2 teaspoons thyme leaves
  • 3 tablespoons crumbled goats cheese
  • 2 tablespoons chopped pistachios, roasted


  • Preheat oven 180ºc
  • Remove the stalks from the mushroom, then scrape the flesh (gills) from the centre 
  • Finely chop the mushroom stalks and flesh
  • Heat 1 tablespoon oil in frying pan over medium heat and add the onions, spinach, tomatoes, mushroom stalks and flesh, cook until all softens (approximately 2-3 minutes). Then add the garlic and thyme, stir and cook for 1 minute longer
  • Line a small baking tray with baking paper and place the mushrooms onto the tray
  • Spray the mushrooms with oil and spoon the cooked mixture evenly between the two mushrooms
  • Sprinkle goats cheese over each mushroom and top with the shaved asparagus
  • Drizzle the remaining tablespoon of oil over each mushroom
  • Bake in preheated oven for 15 minutes, or until just cooked 
  • Sprinkle with the chopped pistachios
  • Serve and Enjoy!

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