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Member recipe

Feta & Tomato Stuffed Mushroom

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Serves 2

A portabello mushroom, stuffed with garlic, feta cheese and sundried tomatoes...yum!

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  • For the mushrooms:
  • 2 Portabello Mushrooms (Or 2 large flat mushrooms)
  • 1 Clove of Garlic
  • 2 Tbsp of Butter
  • 1/2-1 Packet of Feta Cheese
  • 4 Sundried Tomatoes (in oil - reserve for cooking)
  • A Pinch of Salt and Pepper
  • For the side salad:
  • Rocket Leaves
  • Halved Cherry Tomatoes (or sliced large tomatoes)
  • Half a Cucumber, Diced
  • A Small Tub of Prepared Crab Meat (optional)
  • Half a Lemon
  • A Pinch of Salt and Pepper


    1. Preheat the oven to 170C(Fan)/190C/ 375F/Gas 5. Remove the large mushrooms and wipe off any dirt. Finely slice one clove of garlic and place around 3 slices in each mushroom. Dot a few bits of unsalted butter around the mushroom and season with a pinch of salt and black pepper.
    2. Crumble half to a whole packet of feta evenly over both mushrooms. Remove 2 sundried tomatoes per mushroom and place in the shape of a cross over the top of the feta. Give the mushrooms a further seasoning (not too much salt as the feta is salty enough) and drizzle a small amount of the oil from the sundried tomatoes jar over the top. Drizzle 1-2 tbsp more of the oil on the bottom of a large baking dish and swirl the underside of the mushrooms in the oil before setting in the tray. This will help to prevent sticking as well as marinate the mushrooms. Place in the preheated oven for 20-25 minutes.
    3. To prepare the side salad simply add chopped cucumber and cherry tomatoes to half a packet of rocket. If you want, also add some prepared crab meat at this time also. Squeeze around 1-2tbsp of lemon juice over the top, add a pinch of salt and pepper, and toss together.
    4. After the mushrooms are ready, remove from the baking dish and plate up along with the salad. Pour over any of the mushroom juices that are left in the dish - they could act as a warm dressing on the salad themselves!
    5. And Enjoy!

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