Proscuitto Wrapped Mushrooms with Capsicum Relish

Amp up mealtime with this umami-rich mushroom dish!

Serves 4-6

Prep

30M

Cook

30M

Total

TIP: To chargrill bread, cook on a hot barbecue grill plate for 1 to 2 minutes on each side, or until lightly toasted. Use thin slices of prosciutto from a deli or supermarket.

Ingredients

200g block soft feta, crumbled

1 cup finely grated parmesan (100g)

3 tsps fresh thyme leaves

2 cloves garlic, crushed

8 x 150g large flat mushrooms

8 thin slices prosciutto (about 140g)

2 tblsps olive oil

Baby rocket leaves and chargrilled sourdough bread, to serve

Capsicum Relish

100g tub quince paste

2 red capsicums, quartered, seeds and rembrane removed.

Method

To make relish, place quince pasta in a medium bowl and coarsely mash.

Heat a lightly oiled, large barbecue flat plate over medium heat. Add capsicums. Cook, turning occasionally, for about 8 minutes, or until charred and tender. Transfer to a large snap-lock bag. Seal. Stand for 5 minutes.

Remove and discard skin from capsicums. Coarsely chop flesh. Add to paste. Stir to combine.

Meanwhile, combine feta, parmesan, thyme, and garlic in a bowl. Season with salt and pepper.

Spoon about 2 tblsps of feta mixture evenly into the centre of each mushroom around the stem. Wrap prosciutto over each one, with ends joining underneath. Drizzle evenly with oil.

Cook stem-side up, on an oiled, barbecue flat plate over a medium heat, without turning, for about 15 to 20 minutes, or until golden and tender. Remove.

Top mushrooms with relish and rocket. Serve with bread.

New Idea team