No image available
Member recipe

Feta & Tomato Stuffed Mushroom

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 2

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

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

Method

    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!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.