October 27, 2009: Baked Mushrooms Alongside Herbed Fetta

newfound cutlery-operation challenges. This was pretty much the case, though nosotros both enjoyed the repast to a greater extent than than I expected at the outset.

For the tomato-lovers amongst us, these are terrific. Cherry tomatoes larn wedged into the large mushrooms as well as every bit they bake, the tomatoes' skins puncture piece the flesh sweetens as well as virtually melts. It nearly but non quite falls into the acceptable category of 'tomato sauce', with Michael compelled to ready aside the final brace of tomatoes on his plate. At to the lowest degree he agreed that the marinated fetta was a winner - I used lemon thyme rather than the measure materials as well as tin terminate highly recommend it. If I made these again, I'd role a piffling less fetta as well as crumble it over the tomatoes rather than serving it, uncooked, on the side. For the anti-tomato brigade, I'd endure interested to displace slotting inwards olives as well as whole garlic cloves instead. I'd likely add together a splash of balsamic vinegar across the board, too.

Baked mushrooms with herbed fetta

150g fetta, diced
1 teaspoon fresh rosemary, roughly chopped
1 teaspoon fresh lemon thyme leaves, addition 4 extra sprigs
1/3 loving cup olive oil
4 large plain mushrooms
16 ruby tomatoes
1/3 loving cup pino nuts, toasted
salt as well as pepper

Place the fetta cubes inwards a shallow dish. Sprinkle over the rosemary as well as thyme leaves, cleft over but about pepper, as well as pour over the olive oil. Allow the fetta to marinate for at to the lowest degree thirty minutes.

Preheat the oven to 180°C. Break off 4 pieces of baking paper, each roughly 30cm square. Put a mushroom at the pith of each one. Put 4 ruby tomatoes as well as a sprig of thyme on each mushroom. Sprinkle over but about salt, pepper as well as a piffling of the crude oil from the fetta. Wrap the mushrooms upward inwards the baking newspaper as well as bake them for xl minutes. Unwrap the mushrooms as well as transfer them to plates, sprinkle over the pino nuts, as well as serve the fetta alongside.