SAMFA ROASTED PORTABELLOS

South African Mushroom Farmers' Association

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.
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