Recipe

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
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Ingredients

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

Method

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.

Notes

Swiss brown mushrooms are preferred for this recipe.

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