A light starter from Dr Eva Orsmond.


  • 5 large portobello mushrooms
  • 100 g light feta cheese
  • 2 tblsp ready-made pesto
  • 2 cloves of garlic, crushed
  • olive oil to spray



  1. Wash the mushrooms and dry in kitchen paper.
  2. Break the feta cheese with a fork.
  3. Add pesto sauce and 2 cloves of garlic squeezed in the feta cheese mixture and mix well.
  4. With the aid of a teaspoon fill the mushrooms with this mixture and place them on a tinfoil sheet (over a baking tray), which has been sprayed with olive oil. (The tinfoil sheet needs to be big enough to be able to be closed like a bag or an envelope.)
  5. Place in a hot oven at approx. 200°c for approx. 20 mins or until cooked.