Mushroom Grazing Board

  • 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

1

Preheat your oven to 180 degrees

2

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

3

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

4

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

5

Cut each pastry down the centre

6

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

7

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.

8

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

9

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

10

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

11

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

12

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

1

Preheat your oven to 180 degrees

2

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

3

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

4

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

5

Cut each pastry down the centre

6

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

7

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.

8

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

9

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

10

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

11

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

12

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.

Mushroom Grazing Board

Tags:

 Appetiser, Entertaining, Vegetarian

VIEW OUR LATEST RECIPES...

© 2021 by Hort innovation

P
Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

Facebook Icon Link Instagram Icon Link Visit for more information.