If you find vegetarian guests scary during BBQ season, then this recipe is for you! And as a vego, I can assure you it’s awesome to have something other than salads and bread, your friends will love you .. it would pay to cook heaps tho, these are so good everyone will want one!
Be aware, true vegetarians won’t be able to eat these if you cook them on the same BBQ with meat.. I’ve made the recipe to be done in the oven.
To serve one hungry person, you will need:
3 portobello (or any large flat) mushrooms
2 cloves garlic
great fists full of fresh thyme (ie lots)
1T Telegraph Hill Red wine drizzle
1T good quality feta per mushroom
Good quality olive oil, allow 1T per mushie
It’s so simple!
Mince the garlic with a little salt and pepper.
Scatter evenly over the cleaned mushrooms.
Prep them in the dish you will cook them in so if anything spills – it just adds to the flavour!
Scatter the herbs (we did a mix of leaves chopped and full on branches for additional flavour hit) on each mushroom.
Now drizzle the olive oil and the cabernet drizzle on each mushroom. Doesn’t matter if it spills, it reduces down to a sweet sauce..
Bake in a pre-heated 190 deg oven for 15 minutes. Remove from the oven and crumble some feta over each mushroom then a little more oil and cabernet drizzle before placing back in the oven for maybe 10 minutes. At this point you want to ensure each mushroom “cup” has been coated in the oil / sauce mixture so it’s lovely and juicy.
Serve on top of a rocket or spinach (it wilts nicely) salad with a little extra virgin olive oil and pepper. Feta means you shouldn’t need more salt..
Oh and one time we served this with some char-grilled sour dough rubbed with garlic and some pesto button mushrooms under the lot to make it a substantial meal!