Mushrooms baked in Vine Leaves

A play on a classic Dolmade . . . . clean, fresh and quick.  Something I threw together as a simple side when I was short on time, low on ingredients but high on inspiration !

4 Fresh Grape leaves
6 Button Mushrooms
0.5 cup mixed feta and spinach
4 cloves Garlic

Boil some water and pour over the fresh grape leaves to blanche them.  Drain and pat dry.

Pre-heat the oven to 180C. Place the leaves into ovenproof ramekins and fit securely.

Place 1 whole mushroom cap into each ramekin and dice the remaining two and divide them between the four pots.

Add one whole clove of garlic into the top of each whole cap in the ramekin.  Add more if desired.

Divide the feta and spinach mixture between the 4 pots and place onto the top.

Place the ramekins into a baking tray and place into the oven.

Bake until the leaves are golden and the mushrooms cooked through.  If the mushrooms cook slower than required, cover with alfoil and continue to cook.  Removing foil for the final 5 minutes to crisp up leaves.

Serve and savour.  Enjoy !!!

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