This is a short post (no story, sorry) with a recipe of something I made today. I thought I should go ahead and post it now before I forget what I put in it. Typically, the recipes of stuffed mushrooms use spinach, garlic and cheese as a filling. Since I didn’t have any of these items at home, I thought I’d try something different. The result is a delicious mixture of roasted aubergine with tahini, lemon, sundried tomatoes, and pine nuts. It can be served to even most picky eaters (or those with food allergies) because it contains no meat, dairy, eggs, garlic or onions. You can swap pine nuts for chopped black olives to make it nut-free. Use either large white mushrooms or portobello mushrooms. I cook and serve them in a ‘field’ of chard drizzled with balsamic and with some leftover toasted bread, but feel free to substitute for kale-quinoa or spinach-bulgur combination.
Little Mushroom Baskets
Serves 2 (or 4 as an appetizer)
– 4 large white mushrooms, stems removed
– 1 aubergine
– 4-5 pieces sundried tomatoes
– 1/2 tsp oregano
– 1/2 tsp coriander seeds, ground
– 1 tbs tahini
– 1/2 lemon
– handful of pine nuts
– 6-7 chard leaves, washed and dried
– few slices of day-old whole grain bread (optional)
– 2 tbs aged balsamic vinegar
– 1 tsp olive oil
Wash and dry the aubergine, pierce in several places with a fork and bake in pre-heated oven at 200C/375F for 45 minutes. When time is up, let the aubergine cool completely before peeling it with your fingers (the skin should come off easily). Chop flesh with a knife and add to a mixing bowl. While the aubergine is roasting, soak the sundried tomatoes in hot water for 15 minutes (skip this step if you bought the tomatoes in oil). Pat the tomatoes dry, chop in small pieces and add to the aubergine along with a pinch of oregano, coriander, lemon juice and tahini. Mix and set aside.
Wipe the mushrooms with a damp towel to remove dirt but do not wash them (or else they will get soggy and tasteless). Fill the mushroom caps with aubergine mixture, sprinkle pine nuts on top and place on the baking sheet lined with parchment paper. Chop the chard stalks, coat in 1 tsp of balsamic vinegar and arrange around mushrooms. Bake for 15 minutes at 180C/350F.
While you are waiting for mushrooms, chop the chard leaves, coat in remaining balsamic. If using bread, slice into small cubes, coat in the olive oil and add remaining oregano. Once the mushrooms have cooked through, add to the same baking tray both bread and chard leaves. Bake for another 5-7 minutes until the leaves have wilted but maintained dark green color (do not exceed 10 minutes or else they’ll turn brown). Serve two mushrooms per person as a main meal or one mushroom as an appetizer.