SAMFA ROASTED PORTABELLOS

by the South African Mushroom Farmers’ Association

Serves 4

INGREDIENTS

Marinated mushroom salad

¼ C olive oil

juice and zest of 1 lemon

150 g baby portabellini mushrooms, sliced in half

2 baby fennel, thinly sliced

1 stalk celery, thinly sliced

¼ C celery leaves, roughly chopped

½ C walnuts, lightly toasted and roughly chopped

½ C sundried tomatoes, roughly chopped

salt and pepper to taste

Stuffed roasted portabellos

8 large portabello mushrooms

pinch chilli flakes

pinch dried oregano

salt and pepper, to taste

METHOD

Marinated mushroom salad

1. Combine olive oil, lemon juice and zest in a bowl. Whisk together.
2. Add all the vegetables to the bowl and stir to coat. Season well.
3. Cover and refrigerate for 1 hour.

Stuffed roasted portabellos

1. Preheat oven to 200˚C.
2. Season portabellos lightly with salt, pepper, chilli flakes and oregano.
3. Roast on a rack on top of a baking tray for ± 7 minutes until tender.
4. Fill warm portabellos with a pile of the marinated mushroom mixture.
5. Serve straight away.