1. Heat the oil, and gently fry the onion and garlic for several minutes, taking care they do not colour.
2. Slice the mushrooms finely and add to the pan with the marjoram. Cook over the low heat until very soft. Season well.
3. Mix the lollo rosso leaves with a little lemon juice and olive oil (about 1tbsp of each). Arrange the leaves on four plates. Spoon over the cooked mushroom mixture, then top with slices of goats cheese. Garnish with a little fresh marjoram. Serve immediately.
NOTES : A base of warm mushrooms topped with cheese that melts as you eat it makes this delicious starter. Turn it into a main course with extra side salad and crusty bread.
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|Serving Size: 1 Serving (456g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 32 (38%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 161mg||6 %|
|Potassium 193.9mg||5 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 10.4g|
|Protein 1.7g||2 %|
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Calories per serving: 84
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