Aug 4, 2023
Our Stuffed portobello mushrooms in a creamy sauce are next level flavoursome and the perfect dish for when you’re feeling like something creamy that the whole family will love.
Ingredients
Stuffed mushrooms:
4 Portobello mushrooms, stalks removed
1 cup fresh ricotta
1 cup baby spinach, roughly chopped
1 tsp dried oregano
¼ cup parmesan cheese plus 1 tbsp extra
Sauce:
200 g Swiss Brown mushrooms, sliced
1 small brown onion, diced
3 garlic cloves, minced
1 red capsicum, diced
¼ cup semi sun-dried tomatoes, roughly chopped
1 –2 tsp dried oregano
1 ½ tsp sweet smoked paprika
60 ml white wine
200 ml good quality vegetable stock
100 ml thickened cream
Olive oil for cooking
Salt and black pepper to taste
To serve:
1 –2 tbsp chopped parsley
Crusty toasted bread
Directions
Combine in a bowl the ricotta, spinach, dried oregano and parmesan cheese. Mix well to combine. Stuff the Portobello mushrooms with the mixture and place under a grill for 8–10 minutes or until the parmesan cheese is golden.
In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the diced onions and garlic. Once they become translucent add the red capsicum and the sliced Swiss Brown mushrooms. Sauté for 5 minutes or until they soften.
Add in the semi sun-dried tomatoes, oregano, paprika and white wine. Stir through until the wine has come to a simmer. Follow by adding the vegetable stock and allow to come up to a simmer, then turn the heat down to low and simmer for 15 minutes.
Check the sauce for seasoning and add in fresh cracked pepper. Stir in the cream, place the stuffed mushrooms in and put the lid on. Allow to simmer for a further 10 minutes.
Once the sauce has thickened and is rich in taste, it’s ready to serve.
Add a sprinkle of chopped parsley over the top and serve with crusty toasted bread on the side.
Aug 1, 2023
Baked mushrooms serve as the perfect topping to add to your pasta dish.
Ingredients
1 ½ cups button mushrooms, sliced
1 ½ cups cherry tomatoes
150 g block of feta cheese, crumbled
1 whole garlic clove
3 tbsp olive oil
1 tbsp dried Italian herbs
1 ½ cups spiral pasta
2 cups baby spinach
Directions
Preheat the oven to 180°C. Place mushrooms, cherry tomatoes, feta and garlic in a medium-sized baking dish. Drizzle with olive oil and herbs. Bake for 30–40 minutes.
While baking, cook pasta until al dente.
Remove the mushroom bake from the oven, add cooked pasta and the baby spinach leaves and stir through. Serve and enjoy!
Jul 24, 2023
This mushroom and caramelised onion pizza is sure to be a hit in your household. Delicious and nutritious, mushies make a perfect pizza topping.
Ingredients
1 cup sliced cup mushrooms
1 tbsp extra virgin olive oil
1 medium red onion, thinly sliced
450 g pizza dough
½ cup tomato pizza base
½ cup mozzarella cheese, thinly sliced
¼ cup parmesan cheese, grated
⅓ cup artichoke hearts, sliced
⅓ cup roasted capsicum strips
Small handful of fresh basil leaves
Directions
Preheat the oven to 200°C.
Heat oil on a pan and caramelise the onion. Add mushrooms and cook.
Spread tomato sauce over pizza base. Top with mozzarella, parmesan, onion, artichoke, capsicum, mushrooms and half of the basil leaves. Bake for 10–13 minutes, or until the crust is browned and toppings are cooked.
Remove the pizza from the oven, top with remaining fresh basil leaves. Slice and enjoy!
Jul 3, 2023
Treat yourself and the family to a slice or two of this mushroom quiche
Ingredients
400 g Swiss brown mushrooms
2 tbsp olive oil
4 cloves of garlic, crushed
120 g (3 cups) baby spinach leaves
½ cup cream
6 eggs
1 tbsp Dijon mustard
1 brown onion, diced
50 g goat’s cheese, crumbled
⅔ cup grated parmesan
2 sprigs thyme
2 sheets of puff pastry
½ tsp salt and pepper
Directions
In a large frying pan, add olive oil. Over medium-high heat, add the mushrooms and cook for around 5 minutes, stirring occasionally, or until browned and tender. Add the brown onion and garlic and cook for a further 5 minutes or until transparent.
Turn off heat and stir in baby spinach.
In a bowl, whisk eggs, cream, mustard, parmesan and thyme and season with salt and pepper. Fold the cooked mushroom, garlic and spinach into the wet mixture.
In an oiled pie/tart dish, line with puff pastry, and press into corners/edges of the dish, ensuring you cover the entire surface and edges. Press a fork into the puff pastry multiple times, and then add your combined mushroom mixture. Once the quiche is filled, spoon the goat’s cheese into the mixture and place in the oven for 30 minutes.
Jul 3, 2023
This is a healthy, nourishing and meat-free meal that can be enjoyed as a breakfast, lunch or dinner option
Ingredients
200 g button mushrooms
150 g (or 2 portobello mushrooms)
1 cube (2cm) butter
1 tbsp olive oil
1 heaped tsp of crushed garlic (or 2 cloves fresh OR garlic dip also works perfectly in this dish)
400 g can lentils, drained and rinsed
225 g (packet) of halloumi
½ cup parsley, chopped
2 handfuls of baby spinach
salt and pepper
Directions
Prepare all your ingredients: Quarter the button mushrooms and slice the portobello mushrooms. Cube the halloumi and chop the fresh parsley.
In a pan over medium-high heat, heat the butter and oil and add the mushrooms. Fry mushrooms for about 5 or so minutes until golden brown. Add the garlic and fry for a further minute or so before moving all the mushrooms and garlic to the bottom edges of the pan.
Add the halloumi to the centre of the pan, and fry until golden on both sides.
Combine the mushrooms and halloumi and add the lentils and parsley to the pan.
Season with salt and pepper, remove from the heat, and add baby spinach and stir to wilt.
Serve on crusty sourdough.
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