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Baked Cheesy Garlicky Mushrooms

Absolutely loved this Jamie Oliver recipe! These Baked Cheesy Garlicky Mushrooms were an absolute delight.

This is a perfect example of not letting a recipe put too much pressure on you. Nobody is going to the store these days for a random missing ingredient, so we gotta work with what we have and think out of the box a bit. I didn’t have portobello mushrooms, so used regular mushrooms. Didn’t have sage, so subbed rosemary. My cheddar supplies are still holding up, so all was good on that front, but you could just as well use gouda, taleggio or even just plain pizza cheese. Work it, baby, make it yours!

xoxo Donata


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

1 tbsp Extra virgin olive oil

1 tbsp red wine vinegar


Preheat the oven to 200ºC/400ºF/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 x 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.

Recipe by Jamie Oliver from 5 Ingredients

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