Serves 4 as a side dish


  • 4 Highveld large open brown or braai mushrooms
  • 175g sundried tomatoes in oil, drained and roughly chopped
  • 100g feta cheese, cubed
  • 80g Calamata olives, chopped
  • 30ml fresh Italian parsley, chopped
  • 60ml butter
  • course salt and freshly ground black pepper to taste


  1. Place the mushrooms on a baking sheet lined with baking paper.
  2. Top with the remaining ingredients. (You can keep them covered in the fridge for up to 24 hours, until ready to cook and serve).
  3. Preheat the oven to 190°C and cook until the mushrooms are just tender, about 18 minutes. Serve immediately as a starter, as part of a vegetarian burger or as a side to grilled meats.

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