Recipes

Ingredients

• 8 medium flat mushrooms, stalks trimmed
• 40g baby spinach leaves
• 100g South Cape Persian Fetta or Marinated Fetta, drained, crumbled
• 2 tablespoons fresh thyme leaves
• mashed potatoes, to serve

Balsamic dressing

• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1/3 cup olive oil

Method

To make balsamic dressing, combine all ingredients in a screw-top jar. Microwave uncovered on High for 20 seconds or until honey is melted. Secure lid. Shake to combine.

Preheat oven to 200°C. Place mushroom, stem-side down, in a single later (they might overlap slightly) in a large baking dish. Pour over half the balsamic dressing. Turn mushrooms and drizzle with remaining dressing. Season with salt and pepper.

Arrange spinach leaves over mushrooms. Sprinkle with Persian fetta and thyme leaves. Roast for 15 minutes or until mushrooms are just tender.

Serve with mashed potatoes.