Baked Garlicky Mushrooms

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  • 4 cloves of garlic
  • ½ a bunch of fresh sage 15g
  • 350 g ripe mixed-colour cherry tomatoes
  • 4 large portobello mushrooms
  • 40 g Cheddar cheese


  • Preheat the oven to 200°C/400°F/gas 6.
  • Peel and very finely slice the garlic.
  • Pick the sage leaves.
  • Halve the cherry tomatoes.
  • Peel the mushrooms, reserving the peel.
  • Place it all (peel included) in a 25cm × 30cm roasting tray and drizzle with 1 tablespoon each of olive oil and red wine vinegar.
  • Add a pinch of sea salt and black pepper and toss together.
  • Pick out 12 perfect garlic slices and sage leaves for later, and sit the mushrooms stalk side up on the top.
  • Bake for 10 minutes.
  • Remove the tray from the oven, crumble the cheese into the mushroom cups and sprinkle over the reserved garlic and sage.
  • Return to the oven for 15 more minutes, or until the cheese is melted and everything’s golden, then dish up.