These glorious bundles of autumnal joy won’t fail to impress! Salty fetta and kalamata olives, smokey paprika and earthy thyme are the perfect ingredients to bring out the flavours of your roasted mushrooms. You won’t believe how cheffy these little parcels turn ￼out – whip ’em out if you’re looking to impress!
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Preheat the oven to 200ºC/180ºC fan-forced.
Peel and crush the garlic and pit and dice the kalamata olives. Finely chop the thyme. Crumble the fetta cheese. Finely chop the red onion. Slice the stems of the mushrooms and whole the cups. Combine the red onion, garlic, kalamata olives, HelloFresh smoked paprika, Panko breadcrumbs, thyme, fetta, and olive oil in a large bowl. Add in the chopped mushroom stems and season well with salt and pepper to taste. Mix until well combined.
Arrange the mushroom cups side up on a lined baking tray. Generously spoon the filling into each mushroom, drizzle over some olive oil and place the tray into the preheated oven. Bake for 20-25 minutes or until the topping is golden.
Wash the rocket. Divide the mushrooms between plates and serve with rocket on the side. Simple and delicious!