Servings: servings
Salad with mushrooms, tomatoes, and feta
A delicious and hearty mushroom salad with oven-baked mushrooms and cherry tomatoes, served with arugula and feta cheese. Perfect as a light lunch or side dish.
Ingredients
- 6 pcs. Mushroom large - stems removed
- 28.4 gram Butter
- 1 dash olive oil
- Fresh rosemary lots
- 500 gram Cherry Tomatoes on the vine
- Aromat Spice
- 1 handful Feta crumbled
- 75 gram Arugula
Instructions
- Preheat the oven to 120 degrees Celsius (248 degrees Fahrenheit) (fan).
- Remove the stems from the mushrooms.
- Place the mushrooms and cherry tomatoes on the vine on a baking sheet.
- Drizzle a little olive oil over them and put a teaspoon of butter in each mushroom.
- Sprinkle with Aromat seasoning and place fresh rosemary on top.
- Put the baking sheet in the preheated oven and bake for 2-3 hours, depending on how much bite you want in the mushrooms and cherry tomatoes.
- Once the cherry tomatoes are baked, they can easily be removed from the vine.
- Spread the arugula on a platter and place the oven-baked mushrooms and tomatoes on top. Leave the juices in the mushrooms.
- Pour some of the juices/oil from the baking sheet over the salad.
- Crumble the feta cheese over the salad and sprinkle with a little fresh chopped rosemary.
- Your superbly delicious mushroom salad is now ready to be served. Enjoy!