Prosciutto and Feta Stuffed Mushrooms

From issue #1.
Prosciutto and Feta Stuffed Mushrooms

These mushrooms are a good alternative to meat for a family meal. Serve them like this for brunch or lunch or use small button mushrooms (25-30) to make a tasty pre-dinner bite.

Serves: 4 - 6


8-10 large flat (portobello) mushrooms
2 tablespoons olive oil
sea salt and freshly ground pepper
3 tablespoons olive oil
2 leeks, well washed and finely sliced
2 cloves garlic, crushed
6 slices prosciutto or 3 slices
streaky bacon, finely diced
50g spinach, washed and finely shredded
1 teaspoon cumin seeds, toasted and roughly ground
150g firm feta cheese


Preheat the oven to 200ºC.

Remove the stems and wipe each mushroom with a damp cloth.
Brush each with the first measure of olive oil and place rounded side up on a shallow baking tray.

Sprinkle with salt and pepper and roast in the oven for 5-7 minutes until juices begin to appear. Remove from the oven and place on kitchen paper to drain.

To make the filling, heat the second measure of olive oil and sauté the leeks gently until soft. Add the garlic and the diced prosciutto or bacon and cook for 1-2 minutes. Stir in the spinach leaves and the cumin and toss on the heat just until the spinach has wilted.

Transfer to a bowl, crumble in the feta cheese and mix with a fork to combine. Add freshly ground black pepper and a little salt if necessary.

Place the drained mushrooms back on the baking tray and spoon the filling into each one.

Return the mushrooms to the oven and heat through.

Serve warm with a salad and some bread to soak up the juices.
Serves 4-6

Wine Match: Bannock Brae Goldfields Pinot Noir 2002.