Jul 13, 2023
This upside down mushroom tart is easy to make for the whole family to enjoy!
Ingredients
150 g flat mushrooms, sliced
150 g cup mushrooms, sliced
1 tbsp extra virgin olive oil
50 g unsalted butter
6 fresh thyme sprigs, plus extra leaves
Generous pinch of salt
1 shallot, thinly sliced
Finely grated parmesan cheese
Finely grated cheddar cheese
1 sheet frozen butter puff pastry
1 egg, beaten
Goat’s cheese
Directions
In a large frying pan, heat olive oil over medium-high heat, then add the butter. When just melted, add the mushrooms and thyme sprigs. Cook until the mushrooms are soft & golden, about 5 minutes. Season with salt & pepper, then transfer to a plate to cool completely. Preheat the fan oven to 200°C.
Remove the puff pastry from the freezer and thaw for 15 minutes or until pliable but still firm. Cut into 4 even rectangles or squares.
Line a baking tray with baking paper. Arrange the cooled mushrooms on the baking sheet in four equal portions. Layer with sliced shallots on top, followed by thyme leaves & grated parmesan & cheddar cheese.
Lay the pastry on top, gently pushing down the edges with a fork to encase the mushroom filling. Brush each pastry with egg wash, then bake in the oven for 17–20 minutes or until golden.
Using a spatula, immediately flip each pastry over and set aside on a cooling rack. Top with goat’s cheese & serve warm or at room temperature with salad.
Jun 1, 2023
Mushrooms are marinated in a maple soy dressing to add a punch of flavour to these rolls.
Ingredients
Maple-soy mushrooms:
2 cups button mushrooms
2 tbsp maple syrup
1 ½ tbsp soy sauce
1 clove garlic, crushed
1 tbsp olive oil, plus a little extra to pan fry
Rice paper rolls:
½ yellow capsicum, finely sliced
½ red capsicum, finely sliced
1 carrot, finely sliced
½ cup purple cabbage, shredded
1 small head of cos lettuce, inner leaves separated
fresh mint and coriander
rice paper rolls
200 g vermicelli noodles
Dipping sauce:
3 tbsp smooth peanut butter
1 tbsp maple syrup
2 tbsp rice wine vinegar
½ tbsp soy sauce
1 tbsp water
Directions
Quarter the button mushrooms. Combine the maple-soy marinade ingredients (maple syrup, soy sauce, garlic and olive oil) in a bowl, add the mushrooms and stir to combine. Set aside for 20–30 minutes.
Combine all dipping sauce ingredients and stir until smooth.
Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside.
Pan fry the mushrooms in a little olive oil over medium heat until the mushrooms are soft and the marinade has thickened a little.
To assemble, dip the rice paper rolls in a shallow bowl of warm water and place onto a plate. Layer some fresh herbs, a few small cos lettuce leaves, the vegetables, the vermicelli noodles and the mushrooms.
Roll the closest side of the rice paper roll over the filling and tuck in each side. roll away from you to close the roll.
Serve with the dipping sauce and enjoy!
May 31, 2023
These air fryer Portobello Mushrooms are the recipe you didn’t know you needed.
Ingredients
6 medium portobello mushrooms
400 g can cherry tomatoes
2 cups baby spinach, finely chopped
2 cloves garlic, minced
2 tsp dried Italian herbs
½ tsp salt
¼ tsp pepper
60 g cold goat cheese
½ cup almond meal
Olive oil spray
Directions
In a large bowl mix the cherry tomatoes, baby spinach, garlic, herbs, salt and pepper until well combined.
Slice the goat cheese into 1 cm thick slices then spray each side with olive oil.
Add the almond meal to a shallow bowl and carefully press the goat cheese slices on both sides to coat.
Remove the stems from the mushrooms and add to the tomato mixture. Spray each side of the mushroom with olive oil. Fill each one with the tomato mixture then top with the goat cheese slice.
Air fry on 170°C for 15–16 minutes or until the mushrooms are cooked through, tender and the goat cheese is lightly golden.
Apr 21, 2023
These Greek Stuffed Portobello Mushrooms are calling your name. They’re hearty, filling and jam-packed with flavour.
Ingredients
5 Portobello mushrooms, stems removed (dice stems to add to spinach mixture)
350 g fresh spinach, chopped
2 tbsp olive oil, plus extra for baking mushrooms
¼ cup spring onions, finely sliced
2 garlic cloves, finely chopped
150 g Greek feta, plus extra 50g to crumble on top
10 g dill leaves, roughly chopped
1 egg
pepper to taste
freshly grated parmesan
lemon wedges to serve
Directions
Preheat a fan-forced oven to 180°C. Heat two tbsp of olive oil in a frying pan. Add the garlic & spring onions and cook for 3 minutes, until fragrant. Pour into a large mixing bowl, along with the chopped spinach. Stir to combine, then add the diced portobello stems, dill, feta & pepper to taste. Mix well to combine. Now add the egg, and mix again. Set aside.
Arrange the Portobello mushrooms top down on a large baking tray. Spray or brush the mushrooms all over with olive oil, then season with salt. Cook for 10 minutes, remove from the oven and dab gently with a paper towel to remove excess liquid. Then divide the spinach mixture between the mushrooms. Top with crumbled feta & parmesan.
Bake in the oven for a further 8 minutes, then turn on the grill and cook for a further 2–3 minutes, until the feta becomes golden.
Serve immediately with sliced lemon wedges.
Mar 14, 2023
Craving a Mexican-inspired meal? Look no further than our Cheesy Mushroom Quesadillas.
Ingredients
2 tbsp olive oil
1 tbsp butter
400 g flat mushrooms, sliced
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp cumin
1 tsp ground coriander
4 tortillas
½ cup baby spinach leaves
1 cup grated mixed pizza cheese
Hot sauce (optional)
Serve:
Serve with sliced avocado, coriander, and jalapeños
Directions
In a fry pan, over medium high heat, heat oil and sauté mushrooms and garlic and spices, until soft. Remove from the pan.
Warm up a sandwich press or fry pan to medium-high heat and lightly oil. On it, place one tortilla, add half the mushroom mixture, baby spinach, cheese, and drizzle over the optional hot sauce. Top with tortilla. Press down and cook for 3 minutes. Carefully flip over and cook the other side. Remove from the pan and repeat the process.
Serve with sliced avocado, coriander, and jalapeños.
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