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
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To make relish, place quince pasta in a medium bowl and coarsely mash.
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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.
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Remove and discard skin from capsicums. Coarsely chop flesh. Add to paste. Stir to combine.
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Meanwhile, combine feta, parmesan, thyme, and garlic in a bowl. Season with salt and pepper.
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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.
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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.
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Top mushrooms with relish and rocket. Serve with bread.