Baked Mushrooms with Prosciutto and Goat’s Cheese

Mushrooms shrink a lot when cooked, so do select large ones as two per person is about right unless you are serving other vegetables as well. However, if the mushrooms are really big they will take a little longer to cook. I find the tanginess of a mild, creamy goat’s cheese cuts the richness of the mushrooms and prosciutto. But mascarpone or ricotta are good substitutes.

Recipe Author:
Sophie Baimbridge
Stylish Mediterranean In Minutes
Photography by Manos Chatzikonstantis
Reproduced courtesy of Kyle Cathie (publishing) Ltd. and Deborah McKenna Ltd.

Publisher's Copyrighted Material
Category:  Starters & Salads Accompaniments  - 


For 4 people


  • 6 tbs. extra virgin olive oil
  • 8 field mushrooms, stalks removed
  • 2 garlic cloves
  • bunch of sage, leaves only (you need about 2 heaped tbsp., chopped
  • 150 g mild, fresh creamy goat’s cheese
  • 12 thin slices prosciutto
  • salt and freshly ground pepper

Baked Mushrooms with Prosciutto and Goat’s Cheese Directions

  1. Preheat the oven to 200C / 400F / Gas Mark 6

    Drizzle 1 tablespoon of olive oil into a large gratin dish into which the mushrooms will fit snugly in a single layer. Wipe the mushrooms with kitchen paper. (Don’t wash as mushrooms are porous and they will be too watery for this recipe.) Place them in the gratin dish, gills face-up.
  2. Finely chop the garlic and sage (use a food processor for quickest results). Scatter over the mushrooms. Dollop the cheese on top of the mushrooms, about 3 heaped teaspoons per mushroom. Drizzle with the remaining oil, season with salt and pepper and lay the prosciutto over the mushrooms. Cover with foil and cook in the oven for 10 minutes. Remove the foil and cook a further 5 minutes to crisp up the prosciutto.
  3. Serve as a side dish with meat or on toast with salad as a starter.