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A bowl outside with stuffed mushrooms inside
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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!