Fetta & Garlic Stuffed Mushrooms with Roasted Veggie Salad
Big portobello mushrooms are the perfect vehicle for a golden, crunchy and cheesy stuffing, which gets baked in the oven for a delightful main event. Served with a colorful roasted salad, this is the most delicious way to get your greens!
- Preheat the oven to 220°C • Cut the beetroot into 1cm chunks • Peel the pumpkin and cut into 2cm chunks • Place the pumpkin and beetroot on an oven tray lined with baking paper • Season with salt and pepper and drizzle with olive oil • Toss to coat, then roast until tender, 25-30 minutes • While the veggies are roasting, trim the stalks on the field mushrooms • Rub the mushrooms with a little olive oil and season with salt and pepper • Arrange the mushrooms, stalk side-side up, on a second oven tray lined with baking paper • Bake for 15 minutes.
- While the mushrooms are baking, finely chop the garlic • Roughly chop the parsley • Heat a medium frying pan over a medium-high heat with a generous drizzle of olive oil • Add the panko breadcrumbs and cook, stirring regularly, until golden brown, 1-2 minutes • Add the garlic and parsley and cook until fragrant, 1-2 minutes • Season to taste with salt and pepper • Transfer to a bowl and crumble in the fetta • Stir to combine • After 15 minutes, remove the mushrooms from the oven and carefully pat dry with a paper towel • Spoon the panko-fetta stuffing into each mushroom • Bake until the mushrooms are tender and the stuffing is golden, 5-10 minutes.
- While the mushrooms are baking, combine the Dijon mustard, balsamic vinegar, honey and a drizzle of olive oil in a large bowl • Season with salt and pepper and mix well • Add the mixed salad leaves to the bowl with the dressing • Allow the pumpkin and beetroot to cool a little, then add to the bowl • Just before serving, toss to dress • Season to taste with salt and pepper.
- Divide the garlic and fetta stuffed mushrooms between plates • Serve with the roast veggie salad.
Tools you will need:
Kitchen Knife • Chopping Board Baking Paper • Baking Tray Bowl • Medium Non-Stick Pan Large Bowl
Beetroot ( unit )
Portobello Mushroom ( unit )
Parsley ( unit )
Feta Cheese ( gr )
Potato ( gr )
Pumpkin ( gr )
Panko Breadcrumbs ( cup )
Dijon Mustard ( gr )
Honey ( t )
Balsamic Vinegar ( t )
Olive Oil ( T )
Salt and Pepper to taste
Nutritional facts (est. per serving)