This one pan combination of savoury, flavoursome mushrooms and roasted onions has a touch of sweetness from some fresh figs, salty chewiness of feta cheese that’s been roasted in the oven, and freshness of chopped mint. This is all I need, right here!
This one pan recipe was seriously a throw together idea which happened out of nowhere. Some of the best meals are like this: not overthinking it, just putting ingredients you have on hand together. And a big fat hooray for any type of meal that comes together easily in one pan. There is not even any stirring! This one ticks all the boxes. It’s healthy yet really tasty, meat-free (we are eating only veggies during the weekdays), low carb (this helps me keep my weight down), yet REALLY tasty (oh, I already said that one!).
Here is how you throw it together: Heat your oven to 180c/350f. Take about 10-15 portobello mushrooms (depending on size). You want a lot as they shrink down a fair bit in the oven. Check them for any dust or dirt. Not sure if it is true that mushrooms are grown in poo, but yes, just make sure to brush any black bits off! Never wash mushrooms with water as that would result in sogginess. Rip off their stems, tear them into halves or thirds, and put everything in the pan.
Crush a whole bulb of garlic. Don’t worry about it being too strong! Mushrooms and garlic are meant to go together. It mellows during roasting and the mushrooms soak it all up. Slice 1-2 red onions into quarters, and then cut the quarters into half again. Place these around the pan. Drizzle a good 2-3 Tbsp of olive oil, followed by 2 Tbsp of balsamic vinegar, then salt and pepper to taste. Stir everything around.
Rip the figs in half – I gave these to my 2 year old to do so they were mainly squashed to mush! Crumble the feta, leaving pieces about 1 teaspoon in size. At this stage I added some dried oregano and fresh thyme leaves from my garden. These are optional, but do add another layer of goodness. You could use some dried herbs such as Herbs de Provence if you have it in your spice collection. I also added a scattering of black olives to the tray, and I flattened/tore them with my hands, too.
Pop the tray into the oven and let it cook for 1 hour. I didn’t even check mine! The smells wafting around the house were divine. Not stirring means that the mushrooms will brown and crisp on one side and have nice caramelised edges with loads of flavour. Once out of the oven, a stir to release everything from the bottom and then a scattering of fresh mint leaves. I used my all time favourite pan, a strong non-stick from Swiss Diamond – check out my Beer Braised Brisket recipe in it.
I served ours with some cooked quinoa for the others in the family who aren’t eating low carb, and some nice salad leaves. This meal is certainly going on our regular list of favourites. I hope you like it as much as we did!
- 12-20 portobello mushrooms
- 1 whole bulb garlic
- 1-2 red onions, cut into 8 wedges
- 1 tsp each salt and pepper
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 8 fresh figs
- ½ cup firm feta cheese
- 10-15 black olives
- 1 tsp dried oregano
- 1 tsp fresh thyme leaves
- fresh mint, to serve
- Heat oven to 180C/350F.
- Brush off any dirt from the mushrooms. Take off the stems, discarding any woody bits. Rip the mushrooms in half or thirds and add everything to the pan.
- Crush the garlic and scatter over the mushrooms. Add the olive oil, salt and pepper and give everything a good stir.
- Add the onions to the pan, followed by the balsamic vinegar.
- Rip the figs in half and dot around the pan. Do the same with the olives. Crumble the feta into medium sized pieces (about 1 tsp in size) and sprinkle over the thyme and oregano.
- Bake uncovered in the oven for 1 hour. Leave the ingredients to cook without stirring.
- Take out of the oven, then stir. Scatter over a good handful of chopped mint leaves.