Baked Mushrooms with Garlic Prawns

Our juicy Garlic Prawns are the perfect partner for these baked mushrooms and cheese – a delicious starter!

  • Serves

  • Prep

    15 mins
  • Cook

    15 mins


  • 1 pack unearthed® Garlic Prawns
  • 2 portabello mushrooms, peeled and stalks removed
  • Knob of butter, into 2 pieces
  • 1⁄4 tsp garlic puree
  • 1⁄4 pepper, diced
  • 1⁄4 courgette, diced
  • 1⁄2 onion, chopped
  • 20-30g brie or camembert, sliced
  • Black pepper
  • Handful of rocket, watercress and spinach salad


  1. Pre-heat oven to Gas Mark 6/200°c
  2. Place a small knob of butter onto each mushroom and place in the oven for about 10 mins
  3. Prepare two plates with a handful of salad in the centre of each and a sprinkle of black pepper
  4. Meanwhile, heat a small frying pan. Open the prawns and pour the oil into the pan. Set prawns aside to cook later
  5. Fry the onion, pepper and courgette until soft
  6. Take the mushrooms out of the oven (they should be half cooked).
  7. Place the cheese on top, dividing between the two
  8. Put the mushrooms back into the oven for about 4-5 mins, to finish cooking and allow the cheese to melt
  9. Back on the hob, add the prawns to the pan for a couple of minutes, to heat through with the rest of the vegetable mixture
  10. Take the prepared salad plates and place the onion mixture around the edges of the plate/salad. Finish off by placing a mushroom on top of the salad
  11. Season with freshly ground black pepper and serve straight away


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