We have a Hobbit like passion for mushrooms and eat loads of them. One of my favourite ways is to stuff them full of lovely things and bake them in the oven.
Served with a salad and some garlic bread, this makes a lovely lunch or light dinner. The flavours can be tweaked but this sort of Greek style combination works very well.
4 large field mushrooms
8 baby roma tomatoes finely sliced
1/2 cup black olives sliced
1/2 cup feat cheese crumbled
One garlic clove grated
3 spring onions finely chopped
Salt & pepper to season
Remove the stalk and cut down a little way to make the mushrooms a bit deeper.
Place the mushrooms flat side down in a large casserole dish
In a bowl, mix together the tomatoes, olives, feta, garlic and spring onions.
Season to taste
With a spoon carefully fill each mushroom and pack down firmly.
Drizzle each mushroom with a little olive oil
Cover with foil and bake at 200c (fan-forced) for about 20 minutes or until mushrooms are tender and hot.
Serve with a green salad and a slice of garlic bread
Bon Appetit! 🙂