Ingredients

The following ingredients have 4 Servings
  • 6-8 chestnut mushrooms (quartered)
  • 4 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tsp dried Italian herbs
  • 75 grams orzo
  • 4 handfuls spinach
  • 1/2 lemon (juice only)
  • 100 grams feta

Instruction

  • Pre-heat your oven to 180C or gas mark 4. 
  • Place the mushrooms on to a baking tray and drizzle over 3/4 of the olive oil and sprinkling over the salt and pepper.
  • Roast the mushrooms in the centre of your oven for 30 minutes, giving them a shake halfway through cooking and sprinkling over the dried Italian herbs. 
  • When the mushrooms have 15 minutes left, bring a pan of lightly salted water to the boil.
  • Cook the orzo in the salted water for 10 minutes or until it is al dente.
  • Drain the pasta and stir through the remaining olive oil and spinach.
  • Let the spinach wilt using the residual heat from the orzo.
  • Stir through the roasted mushrooms and feta.
  • Squeeze the lemon juice over the dish and serve while still warm.