Recipe Type: Vegetarian

Mushroom, Zucchini and Bacon Family Frittata

  • 2 bacon rashers, rind removed, coarsely chopped
  • 20g butter
  • 250g Button Mushrooms, halved or larger ones quartered
  • 1 cup parsley leaves, coarsely chopped
  • 50g parmesan, finely grated
  • 8 eggs, lightly beaten
  • 1 tbsp olive oil
  • 2 zucchinis, coarsely grated or shredded
  • Salt and pepper, to season
  1. Heat a 22cm non-stick ovenproof frying pan over high heat. Cook the bacon for 3 minutes or until golden, then remove and set aside and reduce heat to medium-high. Melt the butter in the pan. Cook the mushrooms for 5 minutes or until golden, tossing the pan regularly. Remove and set aside.
  2. Meanwhile, stir most of the parsley and parmesan through the eggs, reserving some to serve. Season with salt and pepper.
  3. Heat the oil in the pan over medium heat. Pour the egg mixture into the pan, then top with the bacon, mushrooms and zucchini. Cook the frittata for 4 minutes or until golden on the base.
  4. Meanwhile, preheat the grill to high. Grill the frittata for 5 minutes or until golden. Scatter with the remaining parsley and parmesan to serve.

Mushroom & Haloumi Salad

  • 1/3 cup olive oil
  • 1 large lemon, juiced
  • 2 garlic cloves, crushed
  • 3 tsp dried Greek oregano
  • 1 small red chilli, finely chopped
  • 400g haloumi, drained, sliced (see tip)
  • 375g cup mushrooms, thickly sliced
  • 2/3 cup semi-dried tomatoes, roughly chopped
  • 100g baby spinach leaves
  • Extra virgin olive oil & crusty bread barbecued, to serve
  1. Combine the olive oil, lemon juice, garlic, oregano, chilli and salt and pepper in a bowl. Whisk until well combined. Use a little of the marinade to brush over both sides of the haloumi.
  2. Add the mushrooms to the remaining marinade and stir to coat all the mushrooms. Cover and refrigerate both the mushrooms and haloumi for 30 minutes.
  3. Preheat a greased barbecue plate on medium-high. Barbecue the mushrooms for 5 minutes, turning occasionally until just tender. Remove to a large bowl.
  4. Barbecue the haloumi for 1-2 minutes each side or until golden and warmed through. Add to the warm mushrooms.
  5. Add the tomatoes and spinach to the mushrooms and cheese, toss gently to combine.
  6. Arrange on serving plates, drizzle with a little extra virgin olive oil and serve with barbecued bread.

Mushroom Haloumi Burger by Leah Itsines

  • 1 Large Portobello or White Flat Mushroom
  • 1 Ciabatta roll (or burger bun of your choice!)
  • ½ brown onion, sliced thinly
  • 2 lettuce leaves, chopped roughly
  • 2 tomato slices, sliced thinly
  • ¼ teaspoon of chilli flakes
  • ½ teaspoon of chopped parsley
  • 2 tablespoons of olive oil
  • Sprinkle of Salt & pepper
  • 1 Tablespoon of whole egg mayonnaise
  • 1 Tablespoon of Basil Pesto
  • 60g Haloumi, sliced thinly
  1. Cut the stem of the mushroom and brush any excess soil with a damp cloth.
  2. Into a small bowl, add olive oil, parsley, chilli flakes and a small pinch of salt and pepper. Mix thoroughly.
  3. Using a basting brush, brush olive oil mixture all over the mushroom, make sure it’s all covered!
  4. On a small non-stick pan, heat over a medium heat. Cook mushroom for 4-6 minutes on each side, covering it with a lid to steam.
  5. Whilst this is cooking, on another small non-stick pan, splash a small amount of olive oil and heat on high. Add onions into the pan with a pinch of salt and cook for 5 minutes (or until cooked to your liking!)
  6. Take onion out of the pan and add haloumi. Cook until lightly golden brown on each side.
  7. Toast the bread under the grill for 2-3 minutes until lightly toasted.
  8. In a small bowl, add pesto and mayonnaise into a bowl and mix.
  9. It’s time to STACK! On the bottom of the burger bun, smear mayonnaise mixture edge to edge. Add mushroom, onions, haloumi, tomato and lettuce leaves.

Eat as soon as its ready!

Fast & Fierce Mushroom Pizza

  • 300g self-raising flour, plus extra for dusting
  • 300g Greek yoghurt
  • 1 1/2tsp baking powder
  • 1/4 cup olive oil
  • 1 garlic clove, finely grated
  • 1/3 cup Passata sauce
  • 200g pizza cheese
  • 150g white sliced mushrooms
  1. Preheat oven to 220°C Fan Forced.
  2. Place flour, yoghurt, baking powder, 1 tbs of olive oil and 1 tsp salt in a food processor. Pulse until it forms a dough. Place dough on a floured surface and form a ball.
  3. Roll out with a rolling pin to form a 30cm circle. Combine garlic and oil in a small bowl, then season with salt and pepper. Brush some of the oil over the pizza tray. Cover with dough and brush with more oil.
  4. Add Passata sauce to remaining oil, mix and use to coat the dough.
  5. Top with cheese then mushrooms.
  6. Bake in the oven for 8 minutes then, switch the oven to grill and cook for a further 2 minutes, or until golden and the cheese is bubbling.

Slice and serve.

Note: If you don’t want to make a pizza base, you can use a store bought one.

BBQ Mushroom Skewers with Rosemary Gremolata

  • 2 large bunches rosemary
  • 500g Button or Cup Mushrooms, cleaned, stems removed
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 lemon, zest finely grated
  • 10g butter
  • Salt and pepper, to season
  1. Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
  2. Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
  3. Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.

*You will need thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked bamboo skewers are the best alternative. If using rosemary sprigs as skewers, use a bamboo skewer to make the first incision to make it easier to insert the rosemary sprigs.

BBQ Mushroom Caprese Salad

  • 2 vine ripened tomatoes, thickly sliced (approx. 1cm)
  • 1 small red onion, cut into rings
  • ¼ cup (10g) basil leaves
  • 2 tbsp balsamic glaze
  • 20g butter, melted
  • 1 garlic clove, crushed
  • 4 (60g each) Portabella or Field Mushrooms, stems trimmed
  • 220g tub bocconcini, drained and torn
  1. Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.
  2. Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.
  3. Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.
  4. Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushroom is warmed through. Transfer to a serving plate and top with tomato salad.