Mushrooms with sage, Balsamic and Feta
Ingredients
- 150ml Bertolli Extra Virgin Olive Oil
- 400g button and Portobello mushrooms, quartered
- 3 cloves garlic, smashed and chopped
- 2 tbsp Bertolli Balsamic Glaze
- 20g toasted pine nuts
- 4 sage leaves, roughly chopped
- 150g soft feta cheese
- 2 tbsp parsley, chopped
- Salt and pepper