Mushrooms have a bit of a bad rep — in fact, I don’t know many people who like them (at least, not the muggle kind). On their own, they can sometimes be rather slimy and tasteless, but when cooked well and with flavoursome ingredients, I really like them. They’re really good for you too — low in calories, and high in vitamins D and B, as well as a good source of selenium (great for the skin, brain, immunity and fertility, if you’re interested).
This is such a simple recipe, and could make a lovely meat-free substitute for a vegetarian if you’re cooking a meaty meal, like a roast dinner, as you can serve it with all the trimmings.
- 4 large flat mushrooms, e.g. the portobello variety
- 4 handfuls of chopped fresh herbs (I like basil and coriander)
- 100g sun-dried tomatoes, finely chopped (if you buy the dried variety, as oppose to the ones in jars of olive oil, make sure to soak them for a few hours first)
- 60g feta cheese, crumbled/finely chopped
- 4 tablespoons pine nuts
- 1 lemon, cut into 4 wedges
- extra-virgin olive oil, for drizzling
- salt and pepper, to taste
- Wash the mushrooms thoroughly and chop of the stalks (I just eat them, alternatively you can save them for use in other recipe like stir-fry). Grill the mushrooms, gills-up, for around 10 minutes, or until cooked.
- Transfer the mushrooms to the plates you're serving them on, then add the feta, herbs, sun-dried tomatoes and pine nuts on top, in no particular order. Squeeze a lemon wedge over each as well as drizzling in olive oil, and season to taste.