bpb gets you this easy-to-make recipe for Feta Stuffed Mushrooms that features on Olive Bar & Kitchen's recently launched menu. Magic mushys, anyone?

Feta Stuffed Mushrooms (makes two portions)

Ingredients

12 button mushrooms, medium sized
3 tbsp olive oil
2-3 rosemary sprigs, chopped
2-3 thyme sprigs, chopped
Salt and pepper to taste

For the caramelised onions

3 onions
3 tbsp balsamic vinegar
Salt and pepper to taste

1 cup feta cheese
2 tbsp parmesan cheese
2 tomatoes, deseeded and chopped
1 tbsp olive oil
3-4 basil leaves, chopped
Salt and pepper to taste
1 tbsp balsamic reduction
4 rocket leaves

Method

Preheat the oven to 200 C.

Clean the button mushrooms and remove the stalk so as to leave a cavity in the bottom.

Marinate the mushrooms in olive oil, rosemary, thyme, salt and pepper.

To prepare the caramelised onions, heat some oil in a large sauté pan, add onions and sweat gently. When the onions have become translucent, season with salt and pepper, and add the balsamic vinegar. Continue to cook until the water has evaporated and the onions are slightly caramelised.

Stuff the bottom of each mushroom with a little of this caramelised onion mixture. Cover it generously with a mixture of feta and parmesan cheese so it forms a cap around the mushroom.

Bake this in a preheated oven at 200 C for about ten minutes until the mushrooms are soft and the feta cheese has begun to brown.

Remove mushrooms from the oven and drain the excess oil.

Mix together the chopped tomatoes with olive oil, basil, salt and pepper and spoon onto a plate.

Arrange the feta stuffed mushroom on top and garnish with rocket leaves.