- 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
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.
Slice 15 slices of zucchini into wide ribbons with peeler to wrap around mushrooms.
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.
Fill mushrooms with stuffing then wrap zucchini ribbons tightly around each mushroom making sure to overlap.
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.
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.