Succulent portobello mushrooms, topped with a wonderful feta crumb, and roasted until tender. Sounds delicious, and I can assure you, they are!
To make, simply place 100g crumbled feta, 1 free range egg, 3/4 cup panko crumbs and 2 tbsp finely chopped thyme in a bowl, and mix until well combined. Top each mushroom with the mixture, drizzle with extra virgin olive oil, and bake in the oven at 180, until golden and crisp.
These addictive little 'shrooms make fabulous hors d'oeuvres, or can be enjoyed as a light meal served with a handful of peppery rocket salad.