Mushrooms with feta on garlic croutes

Dress up humble mushrooms with crumbled fetta, rocket and drizzled basil then serve atop crispy italian garlic bread for a stylish appetizer.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Mushrooms with fetta on garlic croutes
  • 8 flat mushrooms
  • 1/2 cup (125ml) extra virgin olive oil salt and freshly ground black pepper
  • 12 cherry tomatoes, halved
  • 8 slices crusty italian bread
  • 1 clove garlic, peeled, halved
  • 2 tablespoon shredded fresh basil leaves
  • 120 gram baby rocket
  • 80 gram feta cheese, crumbled


Mushrooms with fetta on garlic croutes
  • 1
    Preheat the oven to 220°C (200°C fan-forced).
  • 2
    Brush the mushrooms with 1/4 cup (60ml) of the oil, sprinkle with the salt and pepper. Top each mushroom with 3 tomato halves, cut side up. Bake in a hot oven for 10 minutes or until mushrooms are tender.
  • 3
    Meanwhile, brush the bread with another 2 tablespoons of the oil and rub with garlic clove, Place in a single layer on an oven tray; bake in a hot oven until golden brown and crisp, about 6 minutes.
  • 4
    Pound (or blend in small food mill) basil and remaining 1 tablespoon oil in a mortar and pestle until combined.
  • 5
    Top croutes with the rocket, mushrooms and feta. Drizzle with basil mixture. Sprinkle with extra basil, if desired.


Swiss brown mushrooms are preferred for this recipe.

More From Women's Weekly Food