Thursday, 5 February 2015


This dish can easily be served as an entree or as a side dish or just as a healthy lunch option.  
Grilled mushrooms stuffed with feta

To feed 6 people you need:
6 big brown mushrooms
150 grams of Persian or Danish feta
2-3 gloves of garlic
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper

Pre-heat your grill to 180C.  Peel and crush the garlic and then mix it with olive oil, salt and pepper.  Prepare the mushrooms by brushing away the soil (don’t wash them as they absorb water) and cutting off the stems.  Then rub the mixture all over the mushrooms and arrange them on a baking tray stem side up, crumble feta and place under the grill.  Pour a small amount of water to prevent the mushrooms from sticking to the bottom of the tray and ensure they cook equally.

Once the feta is browned, remove from the oven, arrange on a platter covered with baby cos leaves and serve immediately with bread which has been oven-crusted.


No comments:

Post a Comment