24 May Nut stuffed mushrooms
It’s international burger day on 28 May and so the South African Mushroom Association and I have partnered up to share daily recipes between now and then, so you have a host of options to choose from…
Preparation time: 25 minutes
Cooking time: 5-8 minutes
- 5 fresh Portobello mushrooms, cleaned and trimmed (1 per person plus 1 extra mushroom for the stuffing)
- 1 large onion
- 2 garlic cloves
- 2 tsp Canola/Olive oil
- 60g mixed unsalted nuts (brazils***/hazelnuts/almonds/walnuts)
- 1 tbsp. margarine
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
- 1 tbsp. chopped fresh herbs e.g. parsley, fennel, dill, chives
- Salt and pepper to taste.
- Cut the stems from the mushrooms and finely dice these along with one whole mushroom.
- Preheat the oven to 200°C.
- Finely dice the onion and crush the garlic cloves.
- Place the onion and garlic in a saucepan with the Canola/Olive oil and sweat them in the oil until the onion is soft and beginning to brown. Add the chopped mushroom stalks and sweat the vegetables for a few more minutes.
- Lightly toast the mixed nuts in a medium oven or grill and remove the skins.
- Grind the mixed nuts fairly finely in a food processor or using a mortar and pestle and add to the pan along with the margarine, dried herbs, fresh herbs and salt and pepper to taste. Mix to combine.
- Place the field mushrooms, stem side up, on a baking tray. Divide the mixture between the mushrooms and spread over the surface of each one.
- Bake in the oven for 5-8 minutes or until the tops are beginning to brown and the mushrooms are just cooked. Serve 2-3 mushrooms on each plate along with a salad garnish.