Name: Mushroom Grazing Board
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 3 sheets puff pastry; 3 cups finely sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms); 2 stalks celery, finely sliced; 1 brown onion, finely sliced; 3 garlic cloves, crushed; 1 tbsp olive oil; 2 eggs (one for the mixture, one to bind and coat); 2 cups baby spinach, chopped; 1 tbsp fennel seeds; 3 tbsp parsley, finely chopped; 1 grated green apple; 400 g can lentils, drained; ¼ cup grated Parmesan cheese or ½ cup of tasty cheese; ¼ cup white sesame seeds; Your favourite tomato chutney to serve; 20 mini white button mushrooms; 1 tbsp extra virgin olive oil; 2 garlic cloves, finely sliced; 1 tbsp oregano; 1 tsp chilli flakes (optional); Grated Parmesan cheese, to go on top; 1 cup sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms); 1 garlic clove, minced; 1 tbsp olive oil

Serves: 6
Preparation: 30 minutes
Cooks In: 1 hour
Share:

Ingredients

Mushroom & Lentil Rolls

3 sheets puff pastry

3 cups finely sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms)

2 stalks celery, finely sliced

1 brown onion, finely sliced

3 garlic cloves, crushed

1 tbsp olive oil

2 eggs (one for the mixture, one to bind and coat)

2 cups baby spinach, chopped

1 tbsp fennel seeds

3 tbsp parsley, finely chopped

1 grated green apple

400 g can lentils, drained

¼ cup grated Parmesan cheese or ½ cup of tasty cheese

¼ cup white sesame seeds

Your favourite tomato chutney to serve

Mini Roasted Mushrooms

20 mini white button mushrooms

1 tbsp extra virgin olive oil

2 garlic cloves, finely sliced

1 tbsp oregano

1 tsp chilli flakes (optional)

Grated Parmesan cheese, to go on top

Sautéed Mushrooms

1 cup sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms)

1 garlic clove, minced

1 tbsp olive oil

Method

Preheat your oven to 180 degrees

For the rolls, line two large baking trays with baking paper

In a medium-sized saucepan, pre-heat the olive oil and sauté the garlic and onion for 2-3 minutes. Add the diced mushroom and sauté for an additional 3 minutes or until soft

Add the mushroom mix to a large bowl and combine with the remaining ingredients (excluding the puff pastry, one egg, sesame seeds and chutney)

Cut each pastry down the centre

Fill the middle of the pastry with mushroom mix and coat one side (lengthways) of the pastry with egg

Fold the pastry so the two sides join, press firmly. Coat with additional egg and sprinkle with sesame seeds. Cut the pastry into 4-5 mini rolls.

Repeat this process until the mushroom mix has been used in its entirety

Place the rolls into the oven for ~30 minutes or until golden

When the rolls have 20 minutes left, line a small baking tray with baking paper and add the button mushrooms to the tray and drizzle over the olive oil

Top each button mushroom with a slice of garlic and a sprinkle of oregano and chilli. Grate Parmesan cheese over the mushrooms and place into the oven for 15 minutes

Prepare additional sautéed mushrooms for serving purposes by heating 1 tbsp of olive oil in a large frypan, 1 clove of minced garlic and 1 cup of your favourite mushrooms. Cook until golden and set aside.

Ingredients

Mushroom & Lentil Rolls

3 sheets puff pastry

3 cups finely sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms)

2 stalks celery, finely sliced

1 brown onion, finely sliced

3 garlic cloves, crushed

1 tbsp olive oil

2 eggs (one for the mixture, one to bind and coat)

2 cups baby spinach, chopped

1 tbsp fennel seeds

3 tbsp parsley, finely chopped

1 grated green apple

400 g can lentils, drained

¼ cup grated Parmesan cheese or ½ cup of tasty cheese

¼ cup white sesame seeds

Your favourite tomato chutney to serve

Mini Roasted Mushrooms

20 mini white button mushrooms

1 tbsp extra virgin olive oil

2 garlic cloves, finely sliced

1 tbsp oregano

1 tsp chilli flakes (optional)

Grated Parmesan cheese, to go on top

Sautéed Mushrooms

1 cup sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms)

1 garlic clove, minced

1 tbsp olive oil

Directions

Preheat your oven to 180 degrees

For the rolls, line two large baking trays with baking paper

In a medium-sized saucepan, pre-heat the olive oil and sauté the garlic and onion for 2-3 minutes. Add the diced mushroom and sauté for an additional 3 minutes or until soft

Add the mushroom mix to a large bowl and combine with the remaining ingredients (excluding the puff pastry, one egg, sesame seeds and chutney)

Cut each pastry down the centre

Fill the middle of the pastry with mushroom mix and coat one side (lengthways) of the pastry with egg

Fold the pastry so the two sides join, press firmly. Coat with additional egg and sprinkle with sesame seeds. Cut the pastry into 4-5 mini rolls.

Repeat this process until the mushroom mix has been used in its entirety

Place the rolls into the oven for ~30 minutes or until golden

When the rolls have 20 minutes left, line a small baking tray with baking paper and add the button mushrooms to the tray and drizzle over the olive oil

Top each button mushroom with a slice of garlic and a sprinkle of oregano and chilli. Grate Parmesan cheese over the mushrooms and place into the oven for 15 minutes

Notes

Mushroom Grazing Board

Ingredients Directions

Mushroom Grazing Board

Ingredients

Method

Ingredients

Directions

Notes

Tags:

VIEW OUR LATEST RECIPES...

P