November 15, 2021


South African Mushroom Farmers' Association

by the South African Mushroom Farmers’ Association

Serves 4


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


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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