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Recipe

Roasted portobello mushrooms with garlic and feta

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Roasted portobello mushrooms with garlic and feta
  • 8 portobello (flat) mushrooms, stems trimmed, wiped clean
  • 2 clove garlic, thinly sliced
  • 2 teaspoon thyme leaves
  • 2 tablespoon olive oil
  • 30 gram butter
  • 100 gram baby spinach leaves
  • 100 gram feta, crumbled
  • 1 tablespoon snipped chives
  • balsamic vinegar, to serve
  • roasted cherry tomatoes, to serve

Method

Roasted portobello mushrooms with garlic and feta
  • 1
    Preheat oven to hot, 200°C. Place mushrooms, stem side up, on a large oven tray. Sprinkle each evenly with garlic and thyme. Drizzle with olive oil. Season to taste.
  • 2
    Bake 15-20 minutes, or until mushrooms are tender.
  • 3
    Meanwhile, heat butter in a large frying pan on high. Saute spinach 1 minute, until just wilted. Spoon spinach onto plates. Top with mushrooms and sprinkle with feta and chives.
  • 4
    To serve, drizzle with a little balsamic vinegar and accompany with roasted tomatoes.

Notes

To roast tomatoes, place them in a baking dish and drizzle with olive oil. Season. Bake 10-15 minutes with mushrooms, until beginning to collapse.

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