Mushrooms Topped With Tomatoes, Olives and Feta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe on a can of tomatoes, but when I make it, I think I will use 3 peeled, seeded chopped fresh tomatoes rather than the canned. I think they might be too moist. Ingredients:
1 (425 g) can crushed tomatoes |
1/2 cup pitted kalamata olive, roughly chopped |
150 g feta, crumbled |
2 tablespoons pine nuts, toasted |
2 tablespoons dried breadcrumbs |
2 tablespoons fresh basil, roughly chopped |
fresh ground black pepper |
8 large flat mushrooms |
Directions:
1. Preheat your oven to 190°C.
2. Combine all ingredients except mushrooms in a bowl.
3. Carefully remove mushroom stems and spoon approximately 2 tablespoons of filling onto each mushroom.
4. Place on a greased baking sheet and cook for 20 minutes.
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