Prep: 15 mins | Cooking time: 25 mins | Serves: 12
1 tablespoon extra virgin olive oil
200g swiss brown mushrooms, diced;
or 200g white mushrooms, diced
1 red onion, finely chopped
375g cream cheese, softened
½ cup whole-egg mayonnaise
½ cup grated tasty cheese
40g packet French onion soup mix
¼ cup finely chopped chives, plus extra to serve
450g white cob loaf
Vegetable sticks, to serve
Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper.
Heat oil in a large frying pan over medium-high heat. Add mushroom and onion. Cook, stirring, for 4 minutes or until golden and liquid has evaporated.
Reserve 2 tablespoons mushroom mixture. Combine remaining mushroom mixture in a large bowl with cream cheese, mayonnaise, tasty cheese, soup mix and chives. Season with pepper.
Use a serrated knife to cut 4cm from top of cob loaf and reserve. Remove bread from centre of loaf, leaving a 2cm-thick shell. Tear bread pieces into 3cm pieces. Spoon mushroom mixture into shell. Sprinkle with reserved mushroom mixture. Top with lid. Place on prepared tray. Arrange bread pieces around cob. Bake for 20 minutes or until golden. Sprinkle with extra chives. Serve with vegetable sticks.
Make Kabobs Combine sriracha, oil, smoked paprika and pepper in a large bowl. Halve any larger mushroom so they are roughly the same size. Add mushrooms to sriracha mixture. Gently toss to coat. Using 2 skewers at a time, skewer mushrooms (see note). Heat a large frying pan or barbecue grill on high. Reduce heat to medium. Char-grill mushrooms for 10-12 minutes, turning occasionally or until lightly charred and tender.
Make Tabbouleh Place bulgur in a heatproof bowl. Add enough boiling water to cover, then set aside for 10 minutes. Drain in a sieve, pressing down with the back of a spoon to drain excess moisture. Set aside to cool. Combine with remaining ingredients in a large bowl. Season with salt and pepper.
Make Garlic Yoghurt Sauce Combine all ingredients in a bowl. Season with salt and pepper.
Assemble To assemble, spoon some tabbouleh onto flat bread. Top with mushroom and red onion. Serve drizzled with yoghurt sauce.
Cook’s notes: Using 2 skewers instead of 1 makes it easier to turn the mushrooms on the barbecue and they are less likely to fall off. If using wooden skewers, you’ll need to soak them in water for 10 minutes to avoid scorching. You can also buy ready-made tabbouleh if you run out of time.
To level up the heat in the kabob, increase sriracha to 1 tablespoon. For hotter still, use ⅓ of a cup of sriracha instead. For the hottest of the hot, sprinkle 5 finely chopped Birdseye chillies and 2 teaspoons of dried chilli flakes onto the cooked kabob..
Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally for 2 minutes or until softened. Add mushroom, garlic and thyme. Cook, stirring occasionally, for 6-7 minutes or until liquid has evaporated and mushrooms start to golden. Transfer to a large plate. Refrigerate for 10 minutes to cool.
Meanwhile, place 1 egg, beans and mustard in bowl of small food processor. Process until smooth. Place cooled mushroom mixture in a large bowl. Add bean mixture, breadcrumbs and parsley. Season with salt and pepper. Mix thoroughly.
Place 1/4 of the filling along 1 long side of 1 pastry half. Roll up pastry to enclose filling. Carefully cut into 6 pieces (filling is quite soft). Place, seam-side down, on prepared trays. Repeat with remaining filling and pastry. Lightly beat remaining egg. Brush pastry with egg. Sprinkle with sesame seeds. Bake for 25 to 30 minutes or until pastry is golden and puffed. Serve with tomato sauce.
12 Portobello mushrooms; or 12 flat white mushrooms
250g packet cocktail truss tomatoes, cut into bunches
Olive oil cooking spray
Roasted baby potatoes, to serve
Chimichurri Sauce
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon dried chilli flakes
Heat a barbecue grill plate on high. Spray mushrooms and tomatoes with oil. Season with salt and pepper. Barbecue mushrooms, with hood down, for 3-4 minutes each side or until lightly charred and tender. Barbecue tomatoes for 2-3 minutes. Serve vegetables drizzled with chimichurri sauce.
Make Chimichurri Sauce Combine all ingredients in a bowl. Season with salt and pepper.
500g of Portobello or flat white mushrooms, thickly sliced; or 400g White cup mushrooms, thickly sliced
2 tablespoons Old El Paso medium taco sauce
2 ripe avocados, chopped
3 teaspoons lime juice
200g Perino tomatoes, diced
1 Lebanese cucumber, diced
Grilled flour tortillas, fresh coriander sprigs and lime wedges, to serve
Heat 1 tablespoon oil in a large frying pan over high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Transfer to a bowl. Heat remaining oil in same pan over high heat. Add mushroom. Cook, stirring occasionally, for 6 minutes or until well browned. Return onion to pan with Old El Paso medium taco sauce. Stir over low heat for 1 minute or until well combined.
Meanwhile, dice avocado and lime juice in a bowl until smooth. Season with salt and pepper. Combine tomato and cucumber in a bowl.
To assemble, spread some avocado over tortillas. Top with mushrooms. Sprinkle with tomato mixture and coriander. Serve with lime wedges.
80g brown cup mushrooms, sliced; or 80g white and brown button, or Swiss brown, sliced
¼ green capsicum, sliced
8 thin slices pepperoni salami
4 pitted black olives, sliced
5 Perino tomatoes, halved
Fresh basil leaves, to serve
Preheat oven to 200°C/180°C fan-forced. Grease a 25cm (base) tart tin and line base with baking paper.
Whisk eggs and milk in a large bowl until smooth. Add ½ cup cheese. Season with salt and pepper. Add to prepared tin. Bake for 5 minutes.
Arrange mushroom, capsicum, salami, olives and tomato on top, without pushing into egg mixture (omelette is only partially cooked at this stage). Sprinkle with remaining cheese. Bake for another 10 minutes. Switch oven to grill. When grill is hot, cook omelette under grill for 2-3 minutes or until golden. Serve sprinkled with basil.