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Baked Oyster Mushrooms with Spring Onions and Tomatoes

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Baked Oyster Mushrooms with Spring Onions and Tomatoes

The perfect baked oyster mushrooms with spring onions and tomatoes recipe with a picture and simple step-by-step instructions.

  • 200 g Oyster mushrooms
  • 1 bunch Spring onions fresh
  • 1 Vine tomato
  • 60 g Mild goat cheese
  • 1 Clove of garlic
  • 1 Olive oil
  • 1 tsp Pepper mix
  • Seasoned Salt
  1. Cut the spring onions into rolls, only use the onion end.
  2. Cut the mushroom hats into strips, chop the coarse stems into small pieces.
  3. Cut the tomato and garlic into pieces.
  4. First fry the mushroom caps and spring onions in oil.
  5. Add the garlic and tomatoes, then the mushrooms. Put the lid on and reduce the heat.
  6. When the mushrooms have collapsed, add the freshly ground pepper and cover everything with 2 slices of cheese. Put the lid back on.
  7. Once the cheese has melted, stir everything well and season with herbal salt.
Dinner
European
baked oyster mushrooms with spring onions and tomatoes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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