Baked Feta and Tomato with Mushroom

This is a great recipe for when you’re wanting something quick, simple, and wholesome.

I often have a few mushrooms set aside each week to make this for a weekend lunch but you could just as easily make it for breakfast or dinner.

The baked feta is subtle in flavour and creamier than you expect. I love bursting the tomatoes with my fork and watching the juice trickle down through the mushrooms.

Recipe is for two serves

4 flat mushrooms (3 if they’re large ones) sliced

12 cherry tomatoes

2 slices of danish feta around 10mm in thickness

Sprinkle of thyme

Extra virgin olive oil

Salt and black cracked pepper

4 slices of Pane di Casa or Sourdough (or any other robust bread)

A handful of chopped flat-leaf parsley

Method

Preheat oven at 180 degrees and line a baking dish with one piece of baking paper.

Gently pan fry sliced mushrooms in some olive oil until they are soft and evenly cooked through. Mushrooms will soak up anything, so go lightly on olive oil at first and add a little more if needed.

While the mushrooms are cooking: Preheat the grill ready for the Pane Di Casa or Sourdough. Place tomatoes in the baking dish and drizzle with extra virgin olive oil,  season with salt and pepper and a sprinkling of thyme. Place in the oven and cook until they’ve softened and lightly coloured. Add slices of feta to a separate lined tray and bake for 5 minutes until lightly browned.

Grill the bread on one side until golden brown. On the other side drizzle a teaspoon of extra virgin olive oil over the bread and grill.

Season mushrooms with salt and pepper before serving.

Plating up

Place the grilled bread on the plate and cover with mushrooms. Add the  roasted tomatoes and drizzle over some of the still warm oil and thyme from the baking tray. Break up the baked feta and crumble over the mushrooms and tomatoes. To finish, drizzle a little more oil and thyme and add the parsley.

Photo by © sean_hickin 2011

 © M. Williams 2017

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