Roasted portobellos with goat’s cheese, chilli garlic crumble & balsamic tamarillos

This roasted portobello mushroom dish is so easy to make but is gourmet enough to be found in your favourite café. Enjoy for a luxurious weekend brunch or light midweek dinner - it's deliciously versatile!


Balsamic tamarillos


1.Preheat oven to 180°C. Arrange the mushrooms, gills up, on a lined baking tray. Brush each with olive oil and smooth a dollop of goat’s cheese all over.
2.Whiz the chilli, garlic and parsley in a processor until finely chopped then pulse in breadcrumbs and butter until mixture clumps together. Stir in almonds then spoon over the mushrooms and bake for 12-15 minutes or until crumble is golden and mushrooms tender.
3.Meanwhile, sear tamarillos in butter over medium heat until flesh starts to caramelise. Add syrup and balsamic and simmer for 1-2 minutes until syrupy.
4.Serve mushrooms on greens, top with tamarillos and drizzle with pan juices.

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