top of page

Spiced, baked Portobello mushrooms

The scattering of salty feta gives an extra pop of umami for a scrumptious main course or side dish. It is delicious either hot or at room temperature.

Photo: Inbal Bar-Oz

PREP: 10 minutes

COOK: 1 hour



3 -4 tbsp extra virgin olive oil, 1 onion, finely chopped 2 crushed cloves of garlic ½ tsp ground ginger ½ tsp turmeric ½ tsp smoked paprika ½ tsp cayenne pepper ½ tsp ground caraway or cumin 70g tomato puree 500g mixed size Portobello mushrooms, washed 80g feta, crumbled Fresh parsley or other soft herb, to serve Salt and pepper, to taste


  • Heat the oil in a large frying pan, add the onion and leave it to soften, covered, for 5 minutes, then add the garlic and all of the spices. Stir, cover with a lid and cook over a low heat for another 10 minutes.

  • Add the tomato puree and 150ml water, a pinch of salt and pepper, stir well and add the whole mushrooms, in one layer, partially covered by the sauce. Cover with a lid and cook over low-medium heat for about 30 minutes, turning them a couple of times half way through. Then uncover, raise the heat to medium high and let the sauce bubble and thicken, this should take about 10-15 more minutes.

  • When ready to serve, crumble the feta cheese on top of the mushrooms and sprinkle with plenty of fresh parsley or any other herb of your choice.


bottom of page