Sundried Tomato, Olive and Feta Cheese Stuffed Mushrooms

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4 people
Meal course
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1 Splash
Olive oil
1 small
Courgette - grated
1 medium
White onion - peeled and finely chopped
1 whole
Garlic clove - peeled and finely chopped
1 medium
Slice of stale wholemeal bread - whizzed into breadcrumbs
1 tsp
White wine vinegar
5 whole
Sundried tomatoes - finely chopped
6 whole
Green olives - pitted and roughly chopped
1 tsp
50 grams
Feta cheese - crumbled
1 Twist
Salt and pepper
4 whole
Portobello mushrooms
Sundried Tomato, Olive and Feta Cheese Stuffed Mushrooms
  1. Preheat the oven to 180’C
  2. Brush the mushrooms with a little oil and bake in the oven for ten minutes
  3. In the meantime gently fry the onions and courgette in a splash of olive oil for 6-7 minutes until cooked and then add the garlic for 2 minutes. Combine the remaining stuffing ingredients together and mash with a fork until well combined. Divide the stuffing into four and fill each mushroom.
  4. Return to the oven for 6 minutes and then serve with a side salad as a starter or as an accompaniment to a main, we had ours with steak and corn on the cob.

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