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!

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Ready In

40 mins

Difficulty

Easy

Yield

Serves 2

Ingredients

  • 1

    Beetroot ( unit )

  • 4

    Portobello Mushroom ( unit )

  • 2

    Parsley ( unit )

  • 60

    Feta Cheese ( gr )

  • 60

    Potato ( gr )

  • 500

    Pumpkin ( gr )

  • 2

    Garlic Clove

  • 2

    Panko Breadcrumbs ( cup )

  • 50

    Dijon Mustard ( gr )

  • 1

    Honey ( t )

  • 1

    Balsamic Vinegar ( t )

  • 5

    Olive Oil ( T )

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 810kCal