Easy, healthy and very flavorful....
600 g / 1 1/4lb Button Mushrooms (can use all kinds)
2 garlic cloves, finely sliced
2 small onions, cut in slivers
2 tsp Fennel seeds, whole
10 Cherry Tomatoes
10 Kalamata olives
30g / 1 oz almonds, peeled, raw
4 stems of oregano, fresh / leaves separated and chopped
3 tbl olive oil
Salt & pepper
4 sections of Parchment paper or other type of cooking paper
Clean the mushrooms with a moist cloth; wash the tomatoes; toast almonds in 400F / 200C oven for 5 minutes. If mushrooms are large cut in half or quarters but if they are small, then leave whole.
Put mushrooms in pan, add fennel seed, oregano leaves, tomatoes cut in half, garlic and onions, olives, almonds and put oil and salt & pepper in, mix well.
Distribute mushroom mix between the 4 sections of paper and seal well. Bake in oven at the same temperature as the almonds (see above) for 15 minutes.
Great as side dish or appetizer...