Stuffed mushrooms make a delicious dish. Plus caramelized onion and feta are the perfect pairing! This recipe serves a filling but lighter option. Perfect for a summer’s evening or a late winter lunch!
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►► INGREDIENTS
1 tbsp Olive oil
2 Flat mushrooms
2 Garlic cloves (chopped)
1 Sprig of fresh rosemary
1 Red onion
1 cup(s) Spinach
0.5 cup(s) Cucumber (sliced)
0.5 cup(s) Cherry tomatoes (halved)
0.5 cup(s) Sugar snap peas (halved)
0.25 cup(s) Feta cheese
►► COOKING INSTRUCTIONS
Preheat the oven to 200*C
Put the mushrooms onto a lined baking tray, topped with half of the olive oil, garlic, rosemary, salt and pepper.
Put the mushrooms into the oven for 10 minutes, giving them time to release their flavor.
Meanwhile, in a saucepan over medium heat, add in the onions and the other half of olive oil.
Sweat the onions down until they become golden brown and a little sticky.
Take the mushrooms out of the oven and top them with the onions and feta cheese, put them back into the oven for 5 more minutes.
Whilst waiting for the mushrooms, start assembling the salad.
Add the spinach, cucumber, sugar snap peas and tomatoes into a serving bowl.
Top the salad of with the stuffed mushrooms, eat up and enjoy!
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