May 21, 2024
Nourishing and perfect for those cooler months, say hello to your next comfort food!
Ingredients
3 cloves garlic, minced
1 small onion, diced
600 g button mushrooms, sliced
1 tbsp butter
1 tbsp olive oil
2 cups (500g) orzo/risoni
4 cups chicken stock
¾ cup Parmesan cheese, grated (plus more for finishing)
2 cups spinach
Salt & pepper
1 cup white wine (optional)
Directions
Drizzle olive oil in a pan.
Add onion & sauté on medium heat.
Add butter then sauté mushrooms and cook for 3–5 minutes. Add garlic and sauté until fragrant.
Lower the heat, add in white wine (optional) and allow to simmer and reduce.
Add the orzo, stir for 1–2 minutes.
Add chicken stock, bring to a boil and then simmer for 10–12 minutes, stirring occasionally until liquid has reduced.
Add spinach, Parmesan cheese, salt & pepper and stir to combine.
Mar 4, 2024
This low carb mushroom pizza is not just good for those wanting a healthier option over the summer, but it’s also incredibly easy to make.
Ingredients
4 portobello mushrooms, stems removed
2 tbsp olive oil
1 tsp Italian seasoning
¼ cup pizza sauce
½ cup shredded mozzarella cheese
1216 cherry tomatoes, sliced
½ red onion, sliced
Handful of fresh basil leaves
Directions
Preheat oven to 225°C, and coat a baking sheet with olive oil.
Drizzle olive oil on the underside of the portobello mushrooms. On top of them, add the pizza sauce, followed by the mozzarella cheese, then the sliced cherry tomatoes and red onion. Then sprinkle seasoning over them.
Bake in the oven for 8–10 minutes until the mushrooms soften slightly and the cheese melts. Top with fresh basil. Enjoy immediately.
Note: Recipe can also be baked in an air fryer for 8–10 minutes at 225°C
Mar 4, 2024
This creamy ricotta mushroom pasta is not only just quick and easy to make but it’s super moreish too.
Ingredients
450 g button mushrooms, sliced
1 box pasta, cooked to box instructions
1 tbsp olive oil
1 red onion, diced
2 garlic cloves, minced
¼ cup unsalted butter, cut into pieces
1 cup ricotta cheese
1 cup spinach
½ cup veggie broth
½ lemon, zest & juice
½ cup parmesan cheese, grated
Salt & pepper
2 tsp parsley, chopped
1 cup pasta water
Optional: breadcrumbs on top
Directions
Heat olive oil in a pan over medium-high heat and then sauté red onion until fragrant, about 2 minutes. Add garlic and sauté for 1 minute.
Add butter and sliced mushrooms and cook for about 2 minutes, then stir through ricotta cheese and veggie broth until melted and smooth. Stir through parmesan cheese, spinach and zested lemon.
Stir through cooked pasta with another cube of butter if desired.
Sprinkle grated cheese, breadcrumbs and chopped parsley on top.
Mar 4, 2024
Delicious, zesty and vegetarian-friendly, these mushroom fajitas are bound to be on high rotation in your household!
Ingredients
600 g portobello mushrooms, cut into thick 3/4 inch slices
2 tbsp taco seasoning
2 tbsp olive oil
1 lime, juiced
1 red onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
1 yellow capsicum, sliced
small flour tortillas
fresh coriander leaves
Guacamole
½ avocado
2 cloves garlic, minced
½ lemon, juiced
Pinch of salt
Alternatively, store-bought guacamole can be used
Directions
Make a marinade using the taco seasoning, olive oil and lime juice in a large bowl.
Toss the portobello mushrooms in the marinade until evenly coated.
Spread mushrooms, capsicum and onion across an oiled baking pan and bake for 20 minutes. If you want to add char to the mushrooms and veggies, broil for another 3 minutes.
Serve with warm tortillas, guacamole, and fresh coriander.
Dec 20, 2023
Satay Mushroom Skewers
Ingredients
Satay mushrooms
200 g white flat mushrooms, sliced into thick strips
1 tbsp olive oil
1 tbsp coconut aminos or tamari
1 tsp hot sauce
1 Juice of a lime
6 wooden skewers, soaked in water
Salad
2 Lebanese cucumbers, sliced into thin ribbo
1 cup pea sprouts
¼ red onion, finely sliced
1 Juice of a lime
1 tbsp olive oil
Satay sauce
½ cup smooth peanut butter
½ cup coconut aminos or tamari
½ cup boiling water, plus extra if needed
To serve
2 tsp roasted peanuts, roughly chopped
1 tsp finely chopped fresh red chilli
1 tbsp fresh herbs, optional
1 Juice of a lime
Directions
Get started by slicing white flat mushrooms into thick strips. Place in a bowl and use your hands to coat well with the olive oil, coconut aminos, hot sauce and lime juice.
Thread onto 4–6 skewers and transfer to a fry or griddle pan and cook until softened through, golden brown and caramelised. This takes about 4–6 minutes each side on medium-high heat.
Meanwhile, for the salad, combine the listed ingredients in a bowl and use your hands to toss and coat well.
To serve, start with a base of your zesty salad, top with the skewers, drizzle with the satay sauce, sprinkle with the roasted peanuts, fresh red chilli, fresh herbs, and a squeeze of lime juice.
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