- 8 medium flat mushrooms
- stalks trimmed
- 40g baby spinach leaves
- 100g Persian or marinated feta, drained, crumbled
- 2 tbs fresh thyme leaves
- Mashed potatoes, to serve
- Balsamic dressing
- 1⁄4 cup honey
- 2 tbs balsamic vinegar
- 1⁄3 cup olive oil
- To make balsamic dressing, combine all ingredients in a screw-top jar. Microwave uncovered on High for 20 seconds or until honey is melted. Secure lid. Shake to combine.
- Preheat oven to 200ºC. Place mushrooms, stem-side down, in a single layer (they might overlap slightly) in a large baking dish. Pour over half the balsamic dressing. Turn mushrooms and drizzle with remaining dressing. Season with salt and pepper.
- Arrange spinach leaves over mushrooms. Sprinkle with feta and thyme leaves. Roast for 20 minutes or until mushrooms are just tender.
Serve with creamy
mashed potatoes.
- 2/3 cup freekeh, rinsed
- 3 cups water
- 1/2 teaspoon salt
- 4 large flat mushrooms
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 4 tablespoons olive oil
- 100 g Perino tomatoes, quartered
- 1/2 medium red onion, finely diced
- 1/2 cup mint leaves, finely chopped, plus extra to garnish
- 1/2 cup parsley, finely chopped
- 1/4 cup sultanas, roughly chopped
- 2 tablespoons lemon juice
- salt
- pepper
- 70 g goats’ cheese or fetta
- 1/3 cup pomegranate seeds (optional)
Preheat the oven to 200 C. Line a baking tray
with baking paper.
Place the freekeh, water and salt into a
saucepan. Bring to the boil and cook for 15 minutes or until tender. Refresh
under cold water. Drain well and place into a large mixing bowl. Set aside.
Meanwhile, place the mushrooms onto prepared tray. Sprinkle with the garlic and thyme. Drizzle over 2 tablespoons of olive oil. Bake in oven for 15 minutes or until the mushrooms are tender.
Meanwhile; add the tomatoes, onion, mint, parsley, sultanas, lemon juice and remaining oil to the freekeh. Mix well and season with salt and pepper.
Arrange salad onto a large platter. Dollop over goats’
cheese, scatter over the pomegranate and mint leaves. Top with the baked
mushrooms.
- 2/3 cup freekeh, rinsed
- 3 cups water
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- 3 garlic cloves, crushed
- 250 g diced mushroom
- 100 g pernio tomatoes, quartered
- 1/2 medium red onion, finely diced
- 1/2 cup mint leaves, finely chopped, plus extra to garnish
- 1/2 cup parsley, finely chopped
- 1/4 cup sultanas, roughly chopped
- 2 tablespoons lemon juice
- salt
- pepper
- 70 g goats’ cheese
- 1/3 cup pomegranate seeds (optional)
Place the freekeh, water and salt into a
saucepan. Bring to the boil and cook for 15 minutes or until tender. Refresh
under cold water. Drain well and place into a large mixing bowl. Set aside.
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the garlic and mushrooms. Cook for 5 minutes until softened
and liquid from the mushrooms has evaporated. Remove from heat and set aside to
cool.
Add the mushrooms, tomatoes, onion, mint, parsley, sultanas, lemon juice and remaining oil to the freekeh. Mix well and season with salt and pepper.
Arrange salad onto a large platter. Dollop over goats’ cheese, scatter over the pomegranate and mint leaves.
Make in advance and enjoy over a couple of days for lunch!
- 4 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed
- 500 g diced mushrooms
- 400 g can white beans, rinsed and drained, mashed well with a fork
- 2 stalks rosemary, finely chopped
- 1 cup breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 1 egg, lightly beaten
- salt
- black pepper
- 4 brioche buns, toasted
- mayonnaise, to serve
- coleslaw, to serve
- pickles to serve
Heat 2 tablespoons of oil in large pan over a
medium heat. Add the onion and garlic, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5-7 minutes until softened and liquid from
the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to
cool.
Stir through the beans, rosemary, breadcrumbs, parmesan and egg. Season with salt and pepper. Using clean hands massage the mix together well.
Divide and shape the mixture into 4 equal-sized
patties. Place onto a tray and into the fridge to firm up for 20 minutes.
Preheat oven 180 C.
Heat the remaining oil in large non-stick fry pan over a medium heat. Cook the burgers for 3-4 minutes on each side on until cooked through. Place onto a tray and cook in oven for a further 5 minutes or until warmed through.
Spread mayonnaise over the base of the toasted brioche buns, top with coleslaw, mushroom patty and pickle, top with the lid of bun.
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed
- 1 carrot, diced
- 2 celery stalks, diced
- 2 stalks rosemary, leaves finely chopped
- 500 g diced mushrooms
- 1 cup vegetable stock
- 400 g can whole peeled tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/2 tablespoon chilli flakes
- 400g can of brown lentils, rinsed and drained
- salt
- pepper
- 1 kg sweet potato, peeled and chopped
- 70 g butter
Preheat oven to 200° C.
Heat oil in a large saucepan over a medium heat.
Add the onion, garlic, carrot, celery and rosemary. Cook for 5-7 minutes stirring until softened.
Add mushrooms. Cook for a further 5-10 minutes or until softened and the liquid
from the mushrooms has evaporated. Stir through the stock, tomatoes, tomato
paste, bay and chilli flakes. Bring to the boil and reduce to a simmer. Cover
with a lid and cook for 15 minutes. Remove lid and cook for a further 10 -15
minutes or until the liquid has reduced. Stir through the lentils. Season with
salt and pepper.
Meanwhile; steam the sweet potato for 20 minutes or until tender. Place into a bowl, add the butter and mash until smooth. Season with salt and pepper.
Transfer the mushroom mix to a 2 L baking dish. Spoon on the mashed sweet potato and smooth over.
Bake for 20 minutes.
Serve with a green salad.
