• 20 mins
  • Serves 4
  • 500g mixed mushrooms (try button, swiss browns, flats, Portobello, pine or shiitake)
  • 6 sprigs fresh thyme, leaves picked
  • 2 cloves garlic, finely sliced
  • 1/4 cup extra virgin olive oil
  • 20g butter, softened
  • Salt and freshly ground black Pepper
  • 100g marinated goat’s feta, crumbled and 1 tablespoon reserved oil
  • 2 tablespoons red wine vinegar
  • 1 x 100g packet Wash n' Toss Baby Spinach
  • 1/4 cup flaked almonds

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Roasted Mushroom, Marinated Feta and Spinach Salad

  1. Slice any large mushrooms in half and arrange all mushrooms in a large, baking paper lined roasting tray. Sprinkle with garlic and thyme, dot with butter and drizzle with 2 tablespoons olive oil. Season to taste. Roast mushrooms at 180°C for 15 minutes or until soft and juicy.
  2. Combine reserved oil from feta cheese with remaining extra virgin olive oil, vinegar and season to taste. Gently mix half the dressing with the Leafy Patch Baby Spinach. Arrange on a large platter.
  3. Scatter warm roasted mushrooms over the spinach, top with feta and almonds, drizzle with remaining dressing before serving warm.

Baby Kale can also be used in this recipe as a substitute for Baby Spinach

nutritional information per serve

  • Energy 408.3 kj
  • Protein 2.7 g
  • Total Fat 9.2 g
  • Saturated Fat 2.5 g
  • Carbohydrates 0.6 g
  • Sugars 0.2 g
  • Dietary Fibre 1.2 g
  • Sodium 79.5 mg
  • Calcium 28 mg
  • Iron 0.4 mg