Stuffed mushrooms

Serves:

Ingredients

• 4 field mushrooms
• ½ avocado
• 4 slices of bread (gluten-free)
• 1 clove garlic
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon chives
• 1 tablespoon olive oil
• 100g feta
• 2 cups baby spinach leaves

Dressing

• 2 tablespoons oil
• l 4 tablespoons lemon juice
• Sea salt and freshly ground black pepper

Method

Preheat oven to 180°C.

Wipe mushrooms and place on a tray lined with baking paper.

Slice avocado and distribute evenly between mushrooms.

In a food processor, whiz bread, garlic, rosemary and chives until bread is in coarse crumbs.

Drizzle in oil and whiz again briefly to combine.

Firmly press breadcrumb mix into mushroom cups – you should have enough to have a nice pile on each one.

Bake in oven for 20-25 minutes until mushrooms are tender and top is golden and crisp.

To prepare dressing, combine oil, lemon juice, salt and pepper in a small screw top jar, shake well.

To serve, place each mushroom on a plate, crumble feta over the top and decoratively throw on the spinach leaves.

Drizzle over dressing and serve immediately.

Notes:

• This is yet another of my husband’s favourites! A great combination of tender mushrooms, crunchy top and soft feta.
• Make this dish gluten-free by using gluten-free bread.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note