Baked mushroom & tomatoes with rocket

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Baked mushroom and tomatoes with rocket


Serves 2


  • 4 large flat mushrooms
  • 220g cherry tomatoes on the vine
  • 2 cloves of garlic, peeled and sliced
  • 2 sprigs fresh tarragon, chopped
  • 1 teaspoon butter
  • Salt and pepper
  • Pinch of sugar
  • 60g rocket, washed
  • 20g parmesan, finely grated
  • 1 avocado, peeled, stone removed and sliced
  • Drizzle of rapeseed oil
  • 2 capfuls of balsamic vinegar


Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes

Baked mushroom & tomatoes with rocket

A quick and light meal which is perfectly balanced in colours, texture and flavour. I love the creaminess of the avocado, the saltiness of the parmesan and the power of the rocket, against the earthy garlicky baked mushroom and sweet juicy tomatoes. This is lovely on its own or great as an accompaniment to steak.


Preheat the oven to 180/350/gas 4.

Place the mushrooms in a roasting tray. Divide the chopped tarragon, butter and garlic evenly between the mushrooms.

Add the tomatoes on top and season with salt, pepper and a pinch of sugar.

Roast in the oven for 25 minutes or until the mushrooms have started to soften and there are lots of juices.

Prepare the salad by washing and drying the rocket and dividing it into 2 bowls. Slice the avocado into each bowl and add the finely grated Parmesan. Drizzle over the rapeseed oil and a capful of balsamic vinegar over each.

Add the mushrooms and tomatoes, being careful to spoon over all the delicious juices.



If you have it, a teeny drizzle of truffle oil over the mushrooms is delicious. Other tweaks are thinly sliced bacon or blue cheese on the mushroom while it’s cooking.”

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