Ingredients
| 4 | Bay leaves |
| 8 | Portobello mushrooms, (or field mushrooms) (Main) |
| ½ cup | White wine |
| 1 Tbsp | Olive oil |
| 2 Tbsp | Fresh oregano, (finely diced) |
| 1 clove | Garlic clove, (crushed) |
| 125 g | Creamy feta |
| 1 | Salt & freshly ground pepper, (to season) |
| 8 slices | Ciabatta bread, (toasted) |
| 1 to spread | Butter |
| ½ tsp | Baharat seasoning, (available at gourmet foodstores) |
Directions
- Preheat oven to 200C. Cut the stalks off the mushrooms to create a flat surface.
- Lay the bay leaves in a baking dish and the mushrooms on top. Pour the wine and the oil over the mushrooms.
- Combine the oregano, garlic, feta and seasoning then spoon onto each mushroom. Cook for 25 minutes.
- Serve on toasted and buttered slices of ciabatta with a sprinkle of baharat and extra fresh oregano leaves to garnish.Squid with chorizo, rosemary and preserved lemon