These mushrooms are stuffed with a mixture of tomatoes and feta cheese and stacked on top of a bagel - ideal for a special occasion lunch or starter.
1 pack 4 Large Flat Mushrooms
100g Lyttos Greek Feta Cheese
100g Cherry Tomatoes
2 Village Bakery Bagels
30ml Solesta Olive Oil
Pre-heat the oven to 190°C/375°F/Gas Mark 5.
Wipe the mushrooms and remove the stalk.
Chop the feta cheese and the cherry tomatoes into fine dice, mix together and season with black pepper.
Divide the mixture between the 4 mushrooms.
Put them on a baking tray, drizzle over the oil and bake for 15 minutes.
Cut the bagels in half, toast them and butter the cut side, top each half with a mushroom and serve.