Stuffed mushrooms
This useful dish suits a good breakfast, brunch or light lunch.
Delicious served with some extra green salad topped with dry roasted seeds.
Nutritional fact – Mushrooms are a wonderful thing! They offer us (amongst an array of useful compounds) vitamin D, vegetable protein, magnesium, potassium and a compound called 1-3-1-6 Betaglucan which can help to support our immune system. A little tip is to give mushrooms some light (like on a windowsill) for about 45 minutes prior use to improve their vitamin D value.
Scroll down to see the recipe.
Stuffed Field Mushrooms
This useful dish suits a good breakfast, brunch or light lunch.Delicious served with some extra green salad topped with dry roasted seeds.
Ingredients
- 1 large field/flat mushroom stalk removed
- 1 slice beetroot from a jar or vacuum pack
- A few basil or spinach leaves whichever you have available
- 1 slice courgette
- Good dollop of humous
- 1 dstp blackberries or pomegranate or blackcurrents
- Chopped walnuts
Instructions
- Lightly soften the mushroom by simmering in a little water or place in a little water and microwave for about 1 minute. Drain off and place on a heatproof dish, topside down.
- Place the beetroot slice on the mushroom base, top with the basil or spinach, keep this in place with the courgette slice and top with a good dollop of hummus to cover the mushroom.
- Place the berries around the edge of the hummus and top off with the walnuts.
- Bake, air fry or grill to heat through and slightly colour the hummus. Enjoy!