The concept is to take a large field mushroom - sprinkle some herbs and garlic over the top, and let it absorb some oil and vinegar. Then fill in the mushroom with some falafel or hummus mix. Either works well, though the falafel tends to be a thicker consistency and will stay in place better.
The recipe pictured uses Hummus.
Ingredients
- Large flat field or portobello mushrooms. Actually, buttom mushrooms work fine too - if you pull out the stalk, the cavity is actually quite large inside and holds stuffing well. Great for "kid size" portions, and very cute too.
- Fresh or dried herbs - thyme, basil, rosemary or sage all work well.
- 2 cloves of chopped garlic
- A drizzle of olive oil
- A drizzle of red wine vinegar
- Falafel or hummus, homemade or from the supermarket
- Cheddar cheese to top - Parmesan tastes great too, but doesn't melt as much.
- Sale and pepper
Place the mushrooms on a baking tray, and sprinkle herbs and garlic on top of each mushroom.
Drizzle a little olive oil and red wine vinegar in the cavity. Go very sparingly with the vinegar, as it can taste quite bitter.
Cover the cavity with falafel or hummus, and sprinkle grated cheese on top.
Bake for 25 minutes at 180 degrees celsius.
Serve and enjoy - hopefully with more side dishes than I have pictured here!
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- Slow-baked crumbed sausages & portobello mushrooms
- Cafe style Creamy Mushrooms
- Stuffed chicken breast with falafel & cashews
- Chili bean and Couscous Falafel Recipe
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