Recipe Type: Vegetarian

Stuffed Mushrooms With Ricotta & Spinach!

  • 375g Mini White Flats or 375g Portobello Flat Mushrooms
  • 1 ¼ cups fresh ricotta
  • 150g spinach
  • 1 fresh egg yolk
  • 1 ¼ cups parmesan cheese
  • 150g of breadcrumbs
  • nutmeg
  • salt
  • 7 tbsp butter
  • 4 cups milk
  • ¾ cup flour
  1. Bring a pot of water and a pinch of salt to a rolling boil and add spinach. Cook for 2-3 minutes. Drain and squeeze out excess water.
  2. Mix the ricotta, spinach, egg, 1/4 Cup (50g) of grated parmesan, breadcrumbs and a pinch of nutmeg. Create a dense filling that you can work with your hands.
  3. Place the mushrooms on a baking tray with the cap facing down, on a bed of butter, sage and nutmeg.
  4. Flour coat your hands. Take portions of the filling and roll into balls the size of a golf ball
  5. Insert the filling in the cap of the mushrooms around the stem, be careful not to break it. Sprinkle generously with grated parmesan.
  6. Bake in the oven for approx. 15mins then transfer to grill for approx. 5 mins toasting until golden.
  7. Serve with a green salad.

Mini Mushroom Hand Pies

  • 4 sliced of bread
  • 60g butter
  • 250g white button mushrooms, coarsely chopped
  • 1 shallot (40g), finely chopped
  • 1 garlic clove crushed
  • 3 fresh spring onion
  • 2 Free Range Egg whisked
  • Sea salt flakes, to sprinkle
  • Thyme sprigs, extra, to sprinkle
  1. Preheat oven to 220°C (200°C fan-forced).
  2. In a large frying pan, melt the butter over medium-high heat. Add the mushrooms, shallot, garlic and thyme. Cook for 10 mins or until mushrooms are golden brown. Remove from heat. Season with salt and pepper. Set aside to cool completely.
  3. Cut the edges of the bread and with a rolling pan, flatten.
  4. Grease a 12-hole, 1½-tbs mini muffin pan and line each hole with flat bread.
  5. Divide the mushroom mixture among pastry, pressing into the pastry. Fold pastry corners over the mushroom mixture to partially enclose. Brush pastry with egg and sprinkle with sea salt flakes.
  6. Bake for 15 mins or until golden brown on bottom.

Transfer to a serving platter.
Serve warm.

Mushroom Skewers with Haloumi & Rosemary

  • 200g cup mushrooms, halved
  • 1 large bunch rosemary or bamboo skewers
  • 200g of halloumi cheese
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tablespoon chopped thyme leaves
  • Salt and Pepper to taste
  1. Cut the halloumi into cubes, almost the same size of mushrooms.
  2. Strip and save the leaves from the rosemary sprig, leaving a few at the top. Approx. 6 rosemary or bamboo skewers are needed.
  3. Thread skewers alternating mushroom & halloumi cube
  4. Whisk together lemon juice, olive oil and thyme. Season with salt & pepper. Pour over skewers and marinate for up to 30 minutes.
  5. Meanwhile heat frying pan or BBQ (medium heat). Cook the mushroom skewers for 4-5 minutes each side or until golden and cooked.
  6. Season to taste with salt and pepper.
  7. Serve with a delicious salad of your choice!

Mushroom Sauce – add to Steak or Pasta!

  • 2 tablespoons of butter
  • salt
  • 180g fresh mushrooms thinly sliced
  • 250g of cooking cream
  1. Put a non-stick skillet over high heat, once the skillet is hot, add butter then add the mushrooms and sauté until golden brown and set aside.
  2. In the same skillet with the mushroom juices, add the other spoon of butter and let it melt.
  3. Add the cream and reduce until the consistency wanted.
  4. Add salt and pepper to taste and add back the mushrooms for another minute or two.
  5. Garnish with parsley.

Creamy Chicken & Mushroom!

  • 1 brown onion sliced thin
  • 6-8 pieces of chicken fillets (breast or thigh) approx. 700g
  • Small bottle of cream (light, lactose free etc) large bottle if you want it creamier
  • 200g Swiss Brown mushrooms or White Cup Mushrooms (Sliced)
  • Butter
  • Salt & Pepper
  • Sage (optional)
  1. Medium frypan on medium heat, melt butter, add sliced onion and sauté lightly. Add chicken breast one piece at a time not to reduce heat too much sprinkling a little sage.
  2. Cook chicken through until lightly browned on each side.
  3. Add cream, mushrooms & salt and pepper to taste., cover and simmer for approx. 10 mins until cooked through.
  4. Serve with steamed green beans or garden salad (and a little bread on the side to soak up cream) BOOM!

Mushroom Toastie

  • 1 loaf white or multigrain sliced bread
  • 375g fresh white cup mushrooms, thickly sliced
  • 1 bunch spinach
  • 150g of mozzarella cheese, cut in thinly slices.
  • Salt
  • Pepper
  1. Heat 1 tablespoon of butter in a skillet and add the mushrooms. Cook until golden brown and set aside on a plate.
  2. Bring a pot of water to boil. Add 1 bunch of spinach leaves and cook until wilted. When cooked, drain water well, allow to cool slightly and then squeeze water out of the spinach and place on a paper towel to ensure water is drained.
  3. Meanwhile, heat up sandwich press.
  4. Take two sliced of bread at a time and assemble the toasties. Place the mozzarella cheese first followed by spinach leaves and finally the sautéed mushrooms with a dash of salt and pepper and top with the second pieces of bread. Repeat as many times as necessary.
  5. Heat up your sandwich press, cook toasties for a couple of minutes when the cheese starts melting and the bread is nicely toasted!

Serve hot and enjoy