Simple Summer Eating!
The lovely people at Australian Mushroom Growers asked me to be a part of their “Summer Mushrooms” campaign and I jumped at the chance to do a bit of recipe creation using real, whole foods with Aussie mushies as the star.
My first thought was my vegetarian friends. How often they are neglected at barbeques and gatherings, left eating a green salad! Mushrooms are an amazing food for vegos (as well as the rest of us).
Mushies have a really rich, satisfying flavour and are good at leaving you feel satiated. They also are full of nutrients including Vitamin D and B12 and loads of antioxidants. You can find out more nutrition info here.
This recipe is perfect for summer entertaining.
Mushrooms just cry out to be stuffed with something yummy – they are nature’s pastry shells! Perfect for people that are avoiding gluten and grains. You can serve them as an appetizer on a big platter with wedges of lemon. Or find some of the big field mushrooms to stuff and you have a lovely vegetarian main course. This recipe makes ten mouthful size mushrooms -double the recipe if you are cooking for a crowd.
Walnut and Fetta Stuffed Mushrooms
Vital Stats: gluten free, grain free, egg free, sugar free, vegetarian
This is what you need:
10 medium Aussie mushrooms
4 tablespoons chopped walnuts
2 tablespoons thyme
70g goats fetta or soft fetta
2 teaspoons lemon zest
cracked black pepper and pink Himalayan salt to taste
This is how you do it:
Preheat your oven to 200ºc.
Wipe your mushrooms with damp paper towel or a microfibre fruit and vege cloth.
Push the mushroom stalk gently forward until it snaps out of the mushrooms. Set aside.
Chuck the mushroom stalks, walnuts, thyme, fetta, lemon zest, salt and pepper into a food processor or thermomix.
Pulse or turbo gently a few times until combined well. Don’t make it too mushy (see what I did there?)
Using a spoon, gently stuff the mixture into the mushroom caps.
Throw your mushies into a heatproof dish and drizzle with olive oil.
Bake for 15 minutes or until the mushrooms are soft and the stuffing is just going brown.
[box] HOT TIP! This recipe is baked in the oven but if it’s way too hot to turn the oven on, whack them on the barbeque in a heatproof dish and put the hood down. [/box]
Keep an eye out next month, I have another recipe for you! Do you have a favourite way of preparing mushies? Share with us and spread the mushy love!