CHEAP MUSHROOMS RECIPES

Name: Baked mushrooms
Total time: 45 min
Yield: 4
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 8 large flat mushrooms; 1 bunch spring onions trimmed and sliced; 1 clove garlic peeled and finely chopped; a few sprigs fresh thyme leaves picked; 250 g Taleggio cheese thinly sliced; 2 thick slices bread made into breadcrumbs; 1 small bunch fresh flat-leaf parsley chopped; 4 handfuls rocket washed and dried; 1 lemon juice of; extra virgin olive oil

BAKED MUSHROOMS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Baked mushrooms | Vegetables recipes | Jamie Oliver recipes image

These intense, earthy baked mushrooms are lovely on toasted ciabatta or with a simple rocket salad

Total Time 45 minutes

Yield 4

Number Of Ingredients 10

Ingredients

8 large flat mushrooms
1 bunch spring onions trimmed and sliced
1 clove garlic peeled and finely chopped
a few sprigs fresh thyme leaves picked
250 g Taleggio cheese thinly sliced
2 thick slices bread made into breadcrumbs
1 small bunch fresh flat-leaf parsley chopped
4 handfuls rocket washed and dried
1 lemon juice of
extra virgin olive oil

Steps:

1. Preheat the oven to 200°C/400°F/gas 6.
2. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.
3. Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms.
4. Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.
5. Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. P.S. They’re great on toasted ciabatta too!

Nutrition Facts : Calories 283 calories, FatContent 17.5 g fat, SaturatedFatContent 10.9 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 15.5 g carbohydrate, SugarContent 2.1 g sugar, SodiumContent 2.5 g salt, FiberContent 3.1 g fibre

CHICKEN AND MUSHROOMS RECIPE | BBC GOOD FOOD

Chicken and mushrooms recipe | BBC Good Food image

A healthy and low calorie chicken casserole with bacon, button mushrooms, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness

Provided by Jennifer Joyce

Categories Dinner, Main course

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
500g boneless, skinless chicken thigh
flour, for dusting
50g cubetti di pancetta
300g small button mushroom
2 large shallots, chopped
250ml chicken stock
1 tbsp white wine vinegar
50g frozen pea
small handful parsley, finely chopped

Steps:

Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

Nutrition Facts : Calories 260 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.9 milligram of sodium

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From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 357 calories per serving

1. Line a sieve with pieces of kitchen paper, tip in the yoghurt and pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain.
2. Peel and trim just the portobello mushrooms, then peel and quarter the onion and separate into petals.
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11. Carve and scatter over the gnarly veg, dollop over the hung yoghurt, drizzle with jalapeño salsa, then roll up, slice and tuck in.

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CRISPY MUSHROOM SHAWARMA - JAMIE OLIVER

From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 357 calories per serving

1. Line a sieve with pieces of kitchen paper, tip in the yoghurt and pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain.
2. Peel and trim just the portobello mushrooms, then peel and quarter the onion and separate into petals.
3. Peel the garlic, roughly chop the preserved lemons, discarding any pips, and bash to a paste in a pestle and mortar with ½ a teaspoon of sea salt, 1 teaspoon of black pepper and the spices.
4. Muddle in 1 tablespoon of oil, then toss with all the mushrooms and onions. Marinate for at least 2 hours, preferably overnight.
5. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/ gas 9).
6. Randomly thread the mushrooms and onions on to a large skewer, then place on a large baking tray and roast for 20 minutes, turning occasionally.
7. Push the veg together so it’s all snug, baste with any juices from the tray, then roast for a further 15 minutes, or until gnarly, drizzling over the pomegranate molasses for the last 3 minutes.
8. Meanwhile, finely slice the radishes and cucumber, ideally on a mandolin (use the guard!), and quarter the tomatoes, toss with a pinch of salt and the vinegar, then leave aside.
9. Tip the jalapeños (juices and all) into a blender, then pick in most of the mint leaves and whiz until fine. Pour back into the jar – this will keep in the fridge for a couple of weeks for jazzing up future meals.
10. Warm the flatbreads, spread with tahini, then sprinkle over the pickled veg, remaining mint leaves and dukkah.
11. Carve and scatter over the gnarly veg, dollop over the hung yoghurt, drizzle with jalapeño salsa, then roll up, slice and tuck in.

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