So you want to pop your big mushrooms on a baking tray, I normally do one large one per person or a couple each if the mushrooms are smaller. At this stage you can smear the gills of the mushroom with some pesto, crushed garlic or seasoned oil. Then crumble chunks of the feta so the gill area of the mushrooms is filled up. Then they are ready to roast. Depending on the size of mushroom they take about 10 minutes at about 180C. I like my mushrooms to be quite meaty, so don't allow them to get too soft. Liquid will bubble up, I just tip that off before serving. The feta holds its shape, but goes wonderfully creamy.
We eat these mushrooms with anything and everything, this week we had them with some crumbed lamb cutlets which was just delicious. They work great with barbequed meat, roast meat....any kind of meat. They are also fab for a quick lunch with some thick buttered toast.
These mushrooms are rich in flavour, and would be great if your serving a vegetarian, they are so quick to make, and aren't too bad on the fat scale either.
I am going to be back to normal next week, so expect an exciting recipe from the random selection, I am hoping it won't be anything to do with pastry!
Have a fab Friday!