Cheesy Mushroom Melt

Vegetarian, Dairy , Naturally Gluten Free

(Serves 4 - allow 2 per person)

An excellent vegetarian dish, I love the texture of large mushrooms when cooked, I have even been known to put this between warmed g/f bread and eat as a sandwich. Not pretty but tastes good. They are also excellent with potato latkes and a little water or land cress with French dressing.

8 very large flat field mushrooms
2 beef tomatoes (or largest ordinary ones you can get)
1 large leek
2 cloves garlic
50g (2 oz) fresh parsley
2 tbsp olive oil
Pack of kosher feta cheese
Seasoning

Remove stems from mushrooms.

Chop the leek, parsley, mushroom stems and garlic and sweat until tender in the oil. Slice tomatoes in 4. Place mushrooms on oven proof dish, fill with leek mix, season.

Cube half the feta and add half to mushrooms, top with slice of tomato and crumble over the remaining cheese.

Bake for 20 minutes in a pre-heated oven at 190°C, 170° Fan, 375°F, Gas 5, Moderately hot oven.