Aug 8, 2023
Mushroom empanadas make the perfect treat for you and the family. Pop them in your kids’ lunchboxes or bring them as a side dish to your next get-together.
Ingredients
500 g button mushrooms, halved and whole
50 ml extra virgin olive oil
200 g shallots, thinly sliced
50 g unsalted butter
2 garlic cloves, finely chopped
1 tsp chilli powder
2 tsp cinnamon
1 tbsp cumin
100 g sultanas
50 g grated mozzarella cheese
2 tbsp chopped spring onions, dark green parts only
Zest of 1 lemon
6–8 frozen butter puff pastry sheets
1 egg yolk
1 tbsp water
To serve
Homemade or store bought chimichurri or dipping sauce of choice
Directions
Add the oil to a large frying pan over medium high heat. Once hot, add the mushies, shallots and butter. Reduce heat to medium and cook for 15 mins, stirring often.
Add the garlic & spices, stirring for 1 minute. Add the sultanas and stir to combine. Season to taste, then set aside to cool.
Add the chopped spring onions & lemon zest and stir until combined.
Line a baking tray with baking paper. Thaw the pastry sheets, setting aside in the fridge as you work, to avoid getting too soft.
Using a 12cm cookie cutter or small bowl, cut rounds of pastry.
Add a tablespoon of mushroom filling to the centre of each pastry round, then a sprinkle of cheese. Fold each round over the filling and pinch edges to seal. Using a fork or your fingers, crimp the edges. Transfer to the lined tray. Repeat with remaining rounds – you’ll get about 12 empanadas. Set aside in the fridge for 30 mins.
Preheat the airfryer to 190°C. Cut baking paper to line the airfryer basket. Beat the egg yolk & water together. In batches, lightly brush empanadas with egg wash.
Place the baking paper in the airfryer, then spray lightly with vegetable oil. Arrange the empanadas in a single layer, not touching, and spray again with more oil. Fry for 10 mins, remove baking paper and flip over. Fry for a further 5 mins, or until deeply golden.
Serve with chimichurri or dipping sauce of choice.
Aug 4, 2023
After some bite-sized goodness? Well, get ready to tantalise your tastebuds with these mushroom bites
Ingredients
4 Swiss Brown mushrooms, sliced
6 tbsp extra virgin olive oil
4 tsp balsamic glaze
2 tbsp fresh thyme leaves
4 thick slices red onion
4 12cmx12cm slices of reduced fat puff pastry
Directions
Preheat the oven to 220°C.
Line a baking tray with paper and make 4 olive oil circles then drizzle with balsamic glaze. Top with thyme, mushroom and onion.
Gently cover each with a slice of the puff pastry and press down edges with a fork.
Brush each “Bite” with olive oil then bake for approx 15 minutes or until crisp and golden. Serve and enjoy.
May 31, 2023
Indulge your tastebuds in the mouth-watering flavours of this mushroom hummus bowl.
Ingredients
4 portobello mushrooms
150 g baby button mushrooms
1 tsp smoked paprika
1 tsp ground cumin
½ tsp salt
¼ tsp black pepper
olive oil
½ cup hummus
1 cup cooked brown rice
1 Lebanese cucumber, diced
½ cup cherry tomatoes, quartered
1 cup shredded kale or baby spinach
2 tbsp pickled red onions
2 heaped tbsp Kalamata olives
¼ cup crumbled feta cheese
Directions
Preheat the oven to 180°C (fan-forced) and line a small tray with baking paper.
Place the mushrooms on the tray, spray with olive oil and toss in seasonings. Roast for 15 minutes.
If using kale, massage the leaves with 1 teaspoon olive oil and a pinch of salt to tenderise the leaves. Set aside.
Slice the portobello mushrooms into steak-like pieces and leave the baby mushrooms whole.
To serve, divide the ingredients between 2 bowls – in each, ¼ cup hummus; half the cucumber and tomatoes; ½ cup brown rice; ½ cup kale or spinach; and half the mushrooms plus their juices.
Top with the pickled onions, olives and feta cheese. Drizzle with olive oil and enjoy!
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.
Jul 31, 2022
GRILLED SMOKEY CHIPOTLE MUSHROOM TACOS
Ingredients
3 large portobello mushrooms, thinly sliced
1 garlic clove, minced
1 small brown onion, diced
2 tsp chipotle spice
1 tsp Mexican spice mix
2 tbsp tamari sauce
¼ cup vegetable stock
Vegetable oil, for cooking
1 corn cob, kernels removed
1 red capsicum, thinly sliced
200 g cherry tomatoes, quartered
1 lime
1 tbsp coriander leaves
200 ml sour cream
1 tbsp hot habanero sauce
Olive oil for cooking
8 soft shell taco’s
Quick red onion pickle:
1 red onion thinly sliced
½ cup water
¼ cup apple cider vinegar
1 ½ tbsp caster sugar
Serve:
Lime wedges
Coriander leaves
Directions
To make the quick pickles: Combine the water, vinegar and sugar into a small saucepan on medium heat. Stir until the sugar has dissolved, Add the sliced red onions and set aside to pickle for 10 minutes, then drain.
To make the chipotle mushrooms: combine in a large heavy base fry pan on medium heat the garlic, diced onion and a drizzle of oil. Sauté for a few minutes until the onions soften. Add the mushrooms and sauté while stirring until they become golden.
Add 1 tsp of chipotle and the Mexican spice mix and stir through for a few minutes. Follow by adding the tamara sauce and vegetable stock, stir through. Allow to simmer for a few minutes while the sauce reduces. Remove from the heat and cover to keep warm.
Char the corn kernels in a fry pan over hot heat with no oil, allow to lightly char. Remove and set aside.
Add the sliced capsicum to the same fry pan with a little drizzle of olive oil, and toss. Once lightly charred remove and set aside.
Toss the cherry tomatoes with 1/2 lime squeezed over the top and 1 tbsp coriander leaves. Set aside.
Mash the avocado flesh with 1/2 lime squeezed over the top and a pinch of salt. Set aside.
To make the hot sauce; combine the sour cream 1 tbsp hot habanero sauce and 1 tsp of chipotle into a small dish, stir well to combine and set aside.
Warm up the taco shells to the packets instructions.
Serve the mushroom mixture along with all of the toppings, hot sauce and warm taco shells on the table so your guests can build their own taco. Finish each taco with fresh coriander leaves and a wedge of lime.
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