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Mediterranean baked mushrooms
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2 garlic cloves, crushed
3 tbsp olive oil
300g baby plum tomatoes, halved
2 tbsp balsamic vinegar
700g (20-24) large cup mushrooms
150g feta cheese, roughly crumbled
100g green or black olives, stoned and roughly chopped
2 tbsp pine nuts, toasted
2 tbsp chopped fresh basil leaves, plus extra small leaves to serve
1. Preheat the oven to 160˚C, gas mark 3. Line 2 large roasting tins with baking parchment. Combine the garlic with the oil and season. Toss ½ the garlic oil with the baby plum tomatoes and spread them out in one of the tins, cut-sides up. Roast for 1 hour, then sprinkle with the balsamic vinegar and set aside to cool. (This can be done up to 3 days ahead; chill until needed.)
2. Remove the stalks from the mushrooms (keep to use in another recipe such as pasta or risotto), trying to keep each cup intact. Spread the mushrooms out in the second roasting tin and roast for 15 minutes. Remove from the oven and carefully drain the liquid (save it to use in stock). Brush the mushrooms with the remaining garlic oil and arrange gill-sides up. Return to the oven for a further 20 minutes.
3. Combine the tomatoes with the feta, olives, pine nuts and chopped basil. Fold together gently and spoon into the mushroom cups, piling the filling up and serving with the extra basil leaves.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2018.