Mushrooms with Goats’s Cheese and Almonds in Vine Leaves

Instructions

1. Toss the almonds in a tiny bit of peanut oil, lay on a tray and roast at 180ºC (350ºF) for 5–8 minutes. Shake the tray every couple of minutes and watch carefully that they do not burn, as you will get little warning.
2. Preheat the oven to 200°C (390°F).
3. Pat the mushrooms with a damp towel to remove any dirt or grit, then separate the stems from the caps. Chop the stems and reserve.
4. Place the caps in a medium bowl and toss with 1 tablespoon of the oil.
5. Heat 2 tablespoons of oil in a small skillet over medium heat. Add the onion, garlic and reserved mushroom stems. Cook and stir until the stems are tender and the liquid evaporates, about 5 minutes.
6. Stir in the almonds, oregano and parsley and add salt and pepper to taste.
7. Transfer to a bowl and stir in the feta until the mixture is well blended.
8. Line a camp oven or casserole with vine leaves brushed in olive oil. Place a layer of mushroom caps gill side up and spoon the cooked feta mixture into the caps.
9. Cover with a layer of vine leaves brushed with oil. Add another layer of mushrooms filled with stuffing and cover with vine leaves brushed with oil.
10. Place the lid on the camp oven or casserole and bake for 30–40 minutes, until the vine leaves are crisp and black in parts, and the mushrooms are cooked through.
11. Serve the mushrooms and vine leaves with pan juices spooned over the top. Serve as a stand-alone dish or an accompaniment to meat or game.