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Anti-inflammatory recipe 11

Portobello mushrooms and goats’ cheese salad makes an impressive start to any meal and is ready in just fifteen minutes. And, it’s made mostly from ingredients you’ll want to have handy in your anti-inflammatory larder or fridge.

Portobello and goats' cheese salad

Serves 4 –

  • 300g mixed salad leaves  (we suggest lambs lettuce, baby spinach and chard)
  • 1 large raw beetroot (peeled, topped and tailed and finely grated)
  • 4 large portobello mushrooms (cleaned and stalk removed)
  • 200g goat’s cheese
  • Juice from 1/2 fresh lemon
  • 3 tablespoons olive oil
  • 1 tablespoon natural runny honey
  • 1 tablespoon fresh thyme leaves (chopped)
  • Freshly milled salt and pepper

Method –

  • Preheat the oven to 200˚ or (180˚ fan).
  • Brush the mushrooms both sides with olive oil, season with salt and pepper and place them on a baking tray in the oven for ten minutes.
  • Make the dressing by whisking together the olive oil, lemon juice, honey, and thyme. Add salt and pepper to taste.
  • Toss the salad leaves, grated beetroot and dressing together in a large bowl and divide equally amongst four plates.
  • Remove the mushrooms from the oven and turn off the heat.
  • Cut the goats cheese into slices and place on top of the mushrooms.
  • Return them to the oven for two minutes to allow the cheese to soften.
  • Carefully place a mushroom on top of each pile of salad and serve.

Tips –

  • If using dried thyme instead of fresh make the dressing first to allow time for the leaves to soften before serving.