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 Baked Chestnut Mushrooms & Red Onion Ciabatta

4 cloves garlic, crushed
Juice from half a lime.
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Salt and black pepper
250g chestnut mushrooms
300g tomatoes
2-3 sprigs of rosemary
2 red onions finely chopped
1 yellow pepper finely chopped
I ciabatta loaf


Heat the oven to 200°C (400°F, gas mark 6).

Whisk together the garlic, lime juice, olive oil, vinegar and seasoning in a large bowl.

Clean and slice the mushrooms peel, deseed
and dice the tomatoes, clean and dice the pepper and red onions.

Saute the onions and crushed garlic and then
add along with the rest of the vegetables to the bowl of dressing.

Chop the rosemary then add it to the mixture and stir.

Tip the mixture into a roasting tin.
Cover with foil, make slits in the top to release a little of the steam during cooking and bake for 30 – 35 minutes until the mushrooms are tender.
10 minutes before they are done, heat the bread in the oven.

Cut it in half lengthways and cut each half into four equal pieces.

Place two pieces of bread on each serving plate, cut side up, top with the mushroom mixture and serve immediately, garnished with the reserved rosemary

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