Baked Feta and Mushroom Skewers
With Garlic Yogurt Dressing
Equipment
- 4 skewer sticks
Ingredients
- 3 large button mushrooms (brown mushrooms work well too)
- 1 red onion
- 200 g light feta cheese
For the marinade
- 1 teaspoon truffle-infused grapeseed oil (olive oil works too)
- 1 pinch of salt
- 2 twists of freshly ground black pepper
- 1 pinch of dried oregano
For the garlic yogurt dressing
- 200 g plain creamy yogurt (Greek yogurt) (Greek yogurt)
- 1 clove garlic, crushed
- 1 pinch of salt
- 1 twist of freshly ground black pepper
- 1-2 fresh mint leaves, finely chopped (optional, to taste)
For the side dish
- 100 g bulgur
Instructions
- You can use either metal or wooden skewers for this recipe. If using wooden skewers, soak them in water for 1 hour beforehand so they won’t burn in the oven at high heat.
- Preheat the oven to 200°C (392°F).
- Clean and wash the mushrooms, then cut them into quarters. Drizzle with oil, season them, and place them in a bowl.
- Peel the red onion and cut it into quarters. Add it to the bowl with the mushrooms.
- Cut the feta cheese into large cubes.
- Line a baking tray with parchment paper. This is where the skewers will go.
- Thread the skewers in the following order: mushroom, feta cheese, red onion, then repeat mushroom, feta cheese, red onion, and finish with a mushroom.Place the skewers in the oven and bake at 200°C (392°F) for 20-25 minutes.
- For the side dish, cook the bulgur in salted water until tender.
- Simply mix the ingredients for the dressing together and serve it alongside the skewers in a separate bowl.
Calories and macros
1 serving (2 shish kebabs and 50 g of bulgur, measured dry)
Energy: 461 calories
Protein: 32 grams
Carbohydrates: 50 grams
Fat: 15 grams