One Pan Garlicky Roasted Portobello Mushrooms with Fig, Feta and Mint
Prep time
Cook time
Total time
An easy, all in one pan of savoury garlicky roasted mushrooms and red onions, a touch of sweetness from fresh figs, salty chewiness of feta cheese, and freshness of chopped mint. A drizzle of olive oil and balsamic vinegar makes an easy dressing combined with pan juices.
Serves: 4
  • 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
  1. Heat oven to 180C/350F.
  2. 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.
  3. Crush the garlic and scatter over the mushrooms. Add the olive oil, salt and pepper and give everything a good stir.
  4. Add the onions to the pan, followed by the balsamic vinegar.
  5. 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.
  6. Bake uncovered in the oven for 1 hour. Leave the ingredients to cook without stirring.
  7. Take out of the oven, then stir. Scatter over a good handful of chopped mint leaves.
If you don't have access to fresh figs, use dried. Reconstitute them in just boiled water for 10 minutes before draining and adding to the pan.
Recipe by EAT what we EAT at