Caramelised Onion and Goat’s Cheese Stuffed Mushrooms

You can prepare these well in advance, then pop in the oven to heat when you are ready to serve. 

Recipes and styling Caralee Caldwell. Photography Jo Anderson

40 small brown mushrooms. GF

1 tbsp olive oil
1 tbsp sea salt
1 tsp dried thyme 
1 tsp dried rosemary 
1 large onion
2 tbsp olive oil
1 garlic clove, crushed
1 tbsp honey
1 tbsp fresh thyme leaves
salt and pepper, to taste
220g goat’s cheese

Preheat the oven to 180°C and line a baking tray with baking paper. Cut the stalks off the mushrooms and gently dig the core out with a sharp knife to create a little hole. Place the mushrooms on the tray and brush with the olive oil. Sprinkle with salt, thyme and rosemary. Place in the oven for 10 minutes. Remove and set aside. 

To make the caramelised onion, cut the onion in half then into thin slices. Using a medium to low heat, heat the olive oil in a pan. Add the onion and garlic, saute for 10 minutes, stirring regularly. Add the honey and thyme leaves. Saute for a further 2 minutes. Season to taste. Break two-thirds 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 goat’s cheese and garnish with fresh thyme leaves.

Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge. realfoodpledge.com

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