Ingredients

• 30g Mainland Unsalted Butter
• 2 onions, peeled and finely sliced
• ½ tsp fennel seeds
• 2 tbsp apple cider vinegar
• 2 tbsp clear honey
• 8 large portobello mushrooms
• 1 handful baby kale leaves
• 200g Mainland light Feta Cheese, roughly diced
• ¼ cup chopped toasted almonds

Method

1. Preheat oven to 180°C.
2. Arrange mushrooms on a baking tray lined with baking paper.
3. Heat butter in a medium frying pan. Add onions and fennel seeds and cook for 5 minutes over a medium heat until softened.
4. Add vinegar and honey and cook a further 5 minutes until reduced and syrupy.
5. Pile onions inside of each mushroom and top with a few kale leaves then crumble over Light Feta Cheese and almonds.
6. Bake for 20 minutes or until the mushrooms are tender and Feta caramelises.