Baked goat’s cheese & mushrooms
|800g medium brown mushrooms|
|freshly ground black pepper|
|1/3 cup extra virgin olive oil|
|100g, crumbled goat's cheese|
|2 tsp red wine vinegar|
|2 cloves finely minced garlic|
|300g finely sliced and fried bacon rashers|
|200g wild rocket|
|50g toasted and roughly walnuts|
- For the mushrooms: Preheat the oven to 200ºC. Place mushrooms on a baking tray, drizzle with 1 tbsp olive oil and season, top with crumbled cheese and fresh thyme and bake for 7–10 minutes.
- For the dressing: In a small jug, whisk together the red wine vinegar and minced garlic. Slowly add the remaining olive oil and whisk to combine. Season.
- To serve: Place the rocket leaves on a plate, top with mushrooms, sprinkle over cooked, chopped bacon and toasted chopped walnuts and drizzle with dressing.