Spiced, baked Portobello mushrooms - The Jewish Chronicle

Ingredients

• 3 -4 tbsp extra virgin olive oil,
• 1 onion, finely chopped
• 2 crushed cloves of garlic
• ½ tsp ground ginger
• ½ tsp turmeric
• ½ tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp ground caraway or cumin
• 70g tomato puree
• 500g mixed size Portobello mushrooms, washed
• 80g feta, crumbled
• Fresh parsley or other soft herb, to serve
• Salt and pepper, to taste