Stuffed Mushrooms
INGREDIENTS
-
- 15 white medium button Vitamin D Mushrooms
- 1 large zucchini washed with ends trimmed
- Juice of 1/2 lemon
- 3 tbsp extra virgin olive oil plus extra for frying
- 1 tsp dry oregano flakes
- 2 tbsp pecorino cheese, grated
- Salt and pepper to taste
METHOD
Step 1
Remove stalks from mushrooms and scoop out flesh with a teaspoon to create a small pocket for stuffing, reserve flesh and stalks for stuffing mixture.
Step 2
Slice 15 slices of zucchini into wide ribbons with peeler to wrap around mushrooms.
Step 3
Place mushroom flesh, stalks and leftover chopped zucchini in food processor and blitz for 10-15 seconds. Place in bowl and add olive oil, lemon juice, cheese, oregano flakes, salt and pepper and combine.
Step 4
Fill mushrooms with stuffing then wrap zucchini ribbons tightly around each mushroom making sure to overlap.
Step 5
Heat pan add 1 tbsp olive oil, place mushrooms in pan and reduce heat, brown on one side approx. 2 minutes before turning and continue to cook for approximately 3 mins.
Serve as a starter or appetiser or add as a side dish to your plate.
NOTES
SA Mushrooms give the mushrooms a short burst of light after they have been harvested. Less than a second of this light will stimulate the mushroom to produce your daily needs of vitamin D (10 mcg in a 100g serve)
Find out more about Vitamin D Mushrooms here.
