Roasted Mushrooms with Whipped Feta & Pomegranate Molasses
A luscious and elegant Mediterranean-inspired appetizer or side, featuring earthy roasted mushrooms topped with creamy whipped feta and a drizzle of tangy, sweet pomegranate molasses. It’s a beautiful balance of savory, creamy, and tart flavors with a touch of texture.
⏱️ Time Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Roasted Mushrooms:
12 oz (340g) mixed mushrooms (cremini, shiitake, oyster, or button), cleaned and sliced or left whole if small
2 tbsp olive oil
1 tsp fresh thyme (or dried)
Salt and black pepper, to taste
For the Whipped Feta:
4 oz (115g) feta cheese, crumbled
¼ cup Greek yogurt (or cream cheese for richer texture)
1 tbsp olive oil
1 clove garlic, minced
1 tsp lemon juice
Black pepper, to taste
For the Garnish:
2 tbsp pomegranate molasses
Fresh mint leaves or parsley for garnish
Toasted pine nuts or almonds (optional)
Instructions
1. Roast the Mushrooms
Preheat oven to 425°F (220°C).
Toss mushrooms with olive oil, thyme, salt, and pepper.
Spread in a single layer on a baking sheet.
Roast for 18–20 minutes, stirring halfway through, until tender and golden.
2. Make the Whipped Feta
In a food processor or blender, combine feta, Greek yogurt, olive oil, garlic, lemon juice, and pepper.
Blend until smooth and creamy. Add a little water or more yogurt if needed to achieve desired consistency.
3. Assemble the Dish
Spread whipped feta on a serving plate or individual plates.
Spoon warm roasted mushrooms over the whipped feta.
Drizzle generously with pomegranate molasses.
Garnish with fresh herbs and toasted nuts if using.
Notes
Use a mix of mushroom varieties for richer flavor and texture.
Whipped feta can be made a day ahead and refrigerated; bring to room temp before serving.
Pomegranate molasses can be replaced with a balsamic reduction if needed.
Tips
For extra depth, add a splash of sherry vinegar to the whipped feta.
Toast nuts in a dry pan for 2–3 minutes until fragrant.
Serve with warm pita or crusty bread to scoop up the whipped feta and mushrooms.
❓ Frequently asked questions FAQ
Q: Can I make this vegan?
A: Substitute whipped feta with a creamy cashew or tofu spread, and ensure pomegranate molasses is vegan.
Q: How do I store leftovers?
A: Store mushrooms and whipped feta separately in airtight containers in the fridge for up to 3 days.
Q: Can this be served cold?
A: It’s best served warm, but can be enjoyed at room temperature.
Nutrition Facts
Calories: ~280
Protein: 10g
Carbs: 12g
Fat: 22g
Fiber: 3g
Sugar: 6g
Sodium: ~550mg