Portobello mushrooms stuffed with a green mash accompanied by a side of sautéed green vegetables
For the Green Pea filling;
– One cup of frozen garden peas
– Half a cup of edamame beans (can find in most asian grocers)
– Half a medium sized avocado
– 30 grams Goats cheese (can omit if keeping it vegan)
– A quarter of a small zucchini grated
– A pinch of himalyan salt
For the sautéed vegetables;
– Brussel sprouts washed and cut in half
– One head of broccoli washed and broken up
– Coconut oil
– One clove of garlic
1. Preheat the oven to 160 degrees
2. Start washing and cutting your vegetables so that they are ready to go when you need them.
3. Start prepping the green mixture by first smashing the avocado and goats cheese in a medium sized bowl. Add the green peas and continue smashing. You still want the peas to keep their shape (more or less). Next add the edamame beans. Take the edamame out of their pods and remove the outer coating to make it easier to mash with the other ingredients. Lightly fold through the zucchini to add some moisture to the mixture. Finally combine the salt, pepper and oregano and viola your mash is done!
4. With your two portobello mushrooms, remove the centre with a spoon to create a flat middle. Leave the edges curved so that the mixture can be held in place.
5. Add the mixture to the mushrooms and top with a table spoon of pepita seeds for some crunch. You can choose whatever seed or nut you want, we chose pepita to keep with the green theme.
6. Place in the oven for around 15 minutes or until you start to see the mushroom browning on the outside. *Please note that as the mushrooms contain avocado, its best not to leave them in the oven for too long as it will alter the natural taste and creaminess of the avocado.
7. As your mushrooms are in the oven, you can start sauteing your vegetables that you would have already washed and cut in half prior to making your green mash.
8. Heat a wok with a tiny bit of coconut oil and start sauteing about a teaspoon of garlic until browned. Once browned, add a dash of water with some oregano and sage. (you can choose any spices you wish – we just love oregano and sage!). The water should be bubbling a bit, if you feel it is burning, turn down the heat and add more water.
9. Add the vegetables and cover the wok with a lid for about 8-10 minutes.
10. Your vegetables should be tender by this point so this is when you remove the lid and saute the veggies until you see some browning. Turn off the heat and serve!
11. Take the mushrooms out of the oven, add some olive oil and some more pepper and oregano. Place on a plate with the sautéed veg and viola! A green themed dinner ready to devour!
This asian/italian inspired green mash can be added to your weekend breaky menu! A generous spread of green goodness onto a piece of crusty rye bread would go down a treat.
S + M xx