The sight of a delicious basket of Portabellini mushrooms at the farmers market inspired this dish. We love to find great vegetarian recipes – this is one of them. These have a clean, earthy and healthy flavour that gives you a delicious, guilt free summer slider to savour. We love a good Portabello burger but this slider sized biteful is our new summer favorite.
6 Portabellini mushroom caps
3 medium garlic cloves
1/4 cup toasted almonds
1/4 cup coarsely chopped parsley
1/4 cup coarsely chopped swiss chard
1tsp grainy mustard
1tbsp. apple cider vinegar
1/4 tsp worcester
2-3 tbsp olive oil
1/4 cup feta
Salt and pepper to taste
Rinse the mushrooms thoroughly. De-stem the mushroom, trim the end off the stem and dice finely. Mince garlic. For a quick and easy approach we throw the garlic in our mini food processor and add the remaining ingredients in the order below pulsing each time. Grind the almonds to a very fine chop. Give the parsley and chard a rough chop. Stir in diced mushroom, minced garlic, mustard, vinegar, worcester and olive oil. If you use the food processor remove the mixture and put the filling in a bowl. Stir in feta leaving it coarsely crumbled.
Stuff the mushroom caps with the filling and grill on the BBQ until the stuffing starts to bubble and the mushroom softens. We like to serve ours on brioche slider buns, with a little mayo and homemade relish. Happy summer vegetarians!
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