Related Searches: Field Mushrooms, Baked Stuffed Mushrooms
... 2 tbs extra virgin olive oil. Method: Preheat oven to 220°C/200°C fan-forced. Place mushrooms, cap-sides down, on a baking tray. Place butter, oil, garlic and thyme in a small bowl and gently whisk with a fork. Spoon two ...
... Pre-heat the oven to 180°C/160°C fan-forced. Combine the butter with the finely diced onions, garlic, salt and pepper. Place the butter inside the portabello mushrooms evenly and bake in the oven in a baking dish for 20 ...
... a starter or main, and they're vegetarian meaning no-one misses out!; Ingredients: 8 portobello mushrooms, 50 g unsalted butter, 3 cloves garlic crushed, 0.5 cup panko breadcrumbs, 225 g cream cheese chopped, softened, 0 ...
... 6-8 minutes). Remove from the heat and keep warm. Meanwhile, heat the remaining butter in a large nonstick frying pan over a high heat. Add the mushrooms and garlic and stir-fry for 6-8 minutes. Season well and stir in ...
... ground, 2 tbs white wine. Method: Preheat oven to 200°C. Heat butter in a frying pan over medium-low heat. Add pancetta and chopped mushroom. Cook for 5 minutes. Stir in wine until absorbed. Transfer pancetta mixture to ...
... garlic clove peeled, 0.33 cup milk, 25 g salted butter, 165 g traditional gravy heated, 100 g snow peas ... oil in a medium frying pan over high heat. Add mushroom and thyme. Cook, stirring, for 3 minutes or until tender ...
... split. Method: Preheat oven to 200°C. Line a baking tray with baking paper. Cut stems from mushrooms and set aside. Place mushrooms on tray, cup side facing up. Spray with oil. Place spinach into a bowl and cover with ...
... barbecue for 7-8 minutes, covered with lid or foil, or until cheese melts and mushrooms are tender. Serve. Categories: Low sugar; Stuffed vegetable; Seafood free; Soy free; Pescatarian; Egg free; Wheat free; Appetisers ...
... : 0.5 cup white vinegar, 1.5 tbs caster sugar, 1 red onion thinly sliced into rounds, 750 g portobello mushrooms, 2 tbs Moroccan seasoning, 22.5 g pistachio dukkah, 0.33 cup Woolworths extra virgin olive oil, 0.5 bunch ...
... grated. Method: Heat a drizzle of oil in a large pan and cook the leeks for 6 minutes until softened. Place the mushrooms on a baking tray and pre-heat the grill to high. Mix the ricotta, parmesan and leeks in a bowl and ...
... of minutes each side, to soften. Remove from pan and set aside. In the same pan cook the chopped mushroom stems, onion, celery, shallots, and garlic for a couple of minutes. Add the crumbled tofu and mixed herbs and ...
... , 1 pinch pink salt ground. Method: Preheat oven to 200°C. Line a baking tray with baking paper. Remove stalks from mushrooms and chop finely. Combine oil and garlic and season with salt and pepper. Brush both sides of ...
... in a mixing bowl. Add in the spices and egg (plus any, salt and pepper to taste). Divide the mixture between the mushroom's and top with grated cheese of choice (or you can mix this cheese in with the mixture). Bake ...
... breadcrumb mixture, pressing on firmly. Lay onto wire rack. Spray well with oil. Bake for 10 minutes. Turn mushrooms over and spray again with oil. Cook for a further 10 minutes or until golden. Serve immediately with ...
... pepper together in a medium bowl. Spoon the cheese mix into the cavity of each mushroom. Heat the air fryer to 180°C and cook the mushrooms in a single layer (working in batches) for 7-8 minutes, or until golden and ...
... , chopped, 1 pinch black pepper. Method: Heat the oil in a large pan on medium high heat and add the mushrooms. Cook for 5 minutes until softened. Add the garlic, lemon juice and zest and paprika and cook for 5 minutes ...
... . Ingredients: 0.5 cup salt-reduced soy sauce, 1.5 tbs brown sugar, 1 tbs cornflour, 375 g portobello mushrooms sliced, 4 cm ginger peeled, finely grated, 4 cloves garlic crushed, 450 g frozen broccoli florets, 0.5 bunch ...
... carrot sliced into thin batons, 1 tsp fresh root ginger grated, 2 pinches salt, 2 pinches pepper. Method: Place the mushrooms in a bowl and cover with warm water. Leave to steep for around 30 minutes. Place the rice in a ...
... . Transfer to a bowl and cool. Add egg and 1 cup of the cheese to cooled mixture. Spoon into mushroom cups. Combine remaining cheese and breadcrumbs and sprinkle over filling. Bake for 30 minutes or until golden brown ...
... , 120 g leafy salad mix. Method: Preheat oven to 200°C. Trim stems from large flat mushrooms and chop the stem roughly. Put mushrooms into a large shallow baking dish. Heat olive oil in a non-stick frying pan. Add brown ...
... 2 tbs sherry vinegar, 1 tsp Woolworths pure honey. Method: Preheat oven to 200°C/180°C fan-forced. Place mushrooms in a medium roasting pan. Remove leaves from half of the thyme, then add to pan with oil, garlic, shallot ...
... vinegar, 500 g puy lentils ready cooked, 75 g gorgonzola. Method: Pre-heat the oven to 200°C, place the mushrooms stem side up on a baking tray surrounded by red onion wedges, drizzle with half of the oil and half of the ...
... combine well with your hands to form a rough paste. Stuff the cup of each mushroom with a 1cm ( 1/2 in) layer of the paste. Grill the mushrooms under a medium grill for 12-15 minutes, or until golden brown and the mince ...
... cut into 8 slices, 8 slices pancetta unrolled into strips. Method: Preheat the oven to 190°C. Place the mushrooms on a lightly oiled baking sheet. Heat the oil in a large frying pan over medium heat. Add the shallots ...
... rasher soy rashers smokey, 1 tbs balsamic vinegar, 1 tsp olive oil, 100 g soybeans cooked. Method: Wipe the mushrooms clean with a damp cloth. Remove and finely chop the steams. Heat the olive oil in a saucepan, add the ...
... , 1 chicken stock cube, 1 pinch freshly ground black pepper. Method: Heat the oil in a frying pan, add the mushrooms, garlic, and chillies, and fry for 2 minutes over a low heat. Add the sherry, crumble in the stock cube ...
... side dish with familiar Asian flavours. Ingredients: 300 g mixed mushrooms washed and sliced, 40 g macadamia nuts lightly crushed, 2 medium shallots sliced, 2 cloves garlic peeled and diced, 2 tbs soy sauce, 1 tbs ...
... .79 cups water, 1 tsp salt, 2 cups instant polenta, 4 tbs olive oil, 1 garlic clove chopped, 450 g cremini mushrooms sliced, .5 tsp salt, .5 tsp freshly ground black pepper, 1 rosemary sprig, 1 sage sprig, 4 thyme sprigs ...
... Place over medium heat and cook for 20 minutes or until tender when pierced with a fork. Drain. Meanwhile, combine mushrooms and vinegar in a large bowl and set aside to marinate for 20 minutes. Preheat oven to 240°C/220 ...
... and cook for another minute before adding the tomatoes. Reduce the heat and simmer for 10 minutes. Fill each mushroom with tomato sauce, top with grated mozzarella, parmesan and a drizzle of pesto and bake for 10 minutes ...
... the Asparagus to life. Ingredients: 16 spears asparagus, 8 slices Parma ham, 2 tbs olive oil, 50 g mixed mushrooms washed, drained and finely diced, 1 tsp lemon juice, 0.2 cup mayonnaise, 1 tsp parsley chopped. Method ...
... and pizza shred, this creative roasted cauliflower dish will definitely impress loved ones. Ingredients: 100 g portobello mushrooms sliced, 2 bunches asparagus sliced at an angle, 1 kg whole cauliflower cut into 4 x 1 ...
... a high heat until the oil starts to shimmer. Add the ginger, garlic and salt and stir quickly, then add the mushrooms, red capsicums and pak choi and stir-fry for 2-3 minutes until just tender. Stir in the rice wine, soy ...
... it needs texture, let it cool for about 10 minutes. Add the lentils, eggs, stock powder, sumac, crumbs, seasoning mushrooms and garlic. Don't over mix this needs texture. Form into loaves using a gloved hand or a spatula ...
... be a hit. Ingredients: 270 g dried udon noodles, 2 tbs vegetable oil, 1 red onion cut into wedges, 200 g mushrooms cut into wedges, 0.25 cup salt-reduced soy sauce, 0.33 cup vegetarian oyster sauce, 1 tbs brown sugar, 1 ...
Ingredients: 2 cloves garlic crushed, 1 gluten free chorizo chopped, 3 red capsicums, 1 onion chopped, 100 g button mushrooms chopped, 1 cup tomato passata, 100 g persian feta, 1 tbs olive oil, 8 sprig thyme, 1 cup rice ...
... the lid on. Heat the remaining oil in a large pan on medium heat and cook the onions, carrots and chestnut mushrooms for 5 minutes, tip in the minced meat and cook for 5 more minutes until browned. Tip the buckwheat into ...
... the oil in a large pan on medium high heat and cook the onions for 5-6 minutes to soften. Add the mushrooms and cook for 5 minutes. Stir in the garlic and kale and cook for 1 minute then add the walnuts and a tablespoon ...
... Tip into a bowl. Heat the oil in a large pan on medium heat and cook the spring onions, zucchini centres, mushrooms and garlic for 5 minutes. Add the cumin and cook for 1 minute. Stir in the quinoa, parsley, feta, lemon ...
... rack and bake for 40 minutes or until tender. Meanwhile, heat remaining oil in a frying pan. Add mushroom, bacon and thyme, and cook, stirring occasionally, for 5 minutes until crisp. Remove from heat. When potatoes are ...
... dish so they fit snugly together. Heat the oil in a frying pan over medium-high heat. Add the prawns, mushroom and garlic and cook, stirring, for 4 minutes or until prawns have changed colour. Remove from heat. Using a ...
... cut in long strips, 2 tomatoes halved, 4 mushrooms, 2 clove garlic chopped, 2 small onions quartered, ... the second was flippin' gorgeous!. Categories: Australian; Vegetable; Mushroom; Tomato; Appetisers. Complexity: 3.
... with oil and roast for 40 minutes. In the meantime, heat a large pan with a drizzle of oil and sauté the mushrooms with tamari and garlic for 3-4 minutes until soft. Add the kale and cook for a further 2 minutes. Cook ...
... and deseeded, 2 small zucchini thickly sliced, 1 small eggplant cut into chunks, 1 small red onion quartered, 8 chestnut mushrooms halved, 2 tsp dried rosemary, 2 tbs olive oil, 1 lemon grated rind, 1 tsp fennel seeds, 1 ...
... once they are golden on the surface and watching closely to check that they do not brown too much. Serve with fried mushrooms and baked beans. Categories: Low sugar; Australian; Vegetable; Breakfast. Complexity: 2.
... 2 tbs olive oil, 750 g sweet potato peeled and cubed, 2 tsp Moroccan seasoning, 1 L Campbell's Real Stock Mushroom 1l, 1.25 cup Mckenzie's Dried Veg Pearl Barley rinsed, 1 can chickpeas drained, 0.25 cup sultanas. Method ...
... , crispy sage leaves and toasted slivered almonds. Ingredients: 1 kg washed white potatoes, 125 g butter, 0.25 cup milk, 1 bunch sage, 2 tbs slivered almonds. Method: Peel potatoes and cut into quarters. Cook in a large ...
... Cook sprouts, tossing regularly, for 6-8 minutes or until charred. Season. Add butter, thyme and garlic and cook, stirring, for 2 minutes or until butter turns a nut-brown colour and garlic and thyme are fragrant. Serve ...
... , or until tender. Cook the cabbage in a pan of boiling water for 6-7 minutes, until tender. Drain well, add knob of butter and season. Bring the milk to the boil in a pan and add to the potatoes. Add the rest of the ...
... Ingredients: 0.5 tsp sea salt, 1 pinch freshly ground black pepper, 1 drizzle olive oil, 100 g unsalted butter softened, 1 lime finely grated zest, 0.5 tsp chilli powder, 4 sweetcorn cobs. Method: Prepare a barbecue for ...
... : 500 g baby spinach leaves, 500 g snow peas, 500 g green asparagus, 3 tsp coriander seeds, 60 g unsalted butter at room temperature. Method: Boil a pot of water to the boil adding a pinch of salt. Add all greens and ...
... 3 minutes and then remove and drain. On a pan on a medium heat, add the garlic, butter and nuts and fry for 1 minute until the butter has melted. While stirring, add the broccolini to the pan and fry up for a further 3 ...
... 1 onion peeled and diced, 1.5 cups chickpeas, 1.2 cup vegetable stock hot, made with 1 stock cube, 400 g butter beans drained, 1 bunch parsley fresh. Method: Pre-heat the oven to 160°C/140°C fan-forced. Slice off the top ...
... blend, 2 tbs parsley, 2 lime juiced, 4 corn cobs, 1 tbs parmesan cheese finely grated. Method: Combine the butter, parsley and salt in a small bowl and set aside. Boil corn in pot of water for 3 to 5 minutes, uncovered ...
... parmesan on top. It's a perfect side dish for your next barbecue. Ingredients: 1 tbs horseradish cream, 100 g butter softened, 1 tsp worcestershire sauce, 1 lemon rind finely grated and 1 tbs juiced, 4 corn cobs, 1 cup ...
... a big fan of 'leftover to makeover' recipe ideas. Ingredients: 1 kg beetroot peeled, boiled or roasted, 50 g unsalted butter, 1 tbs white or raw sugar. Method: Finely grate beetroot. To avoid stained hands, I used a food ...
... from microwave as these will be hot. Mix melted butter, garlic and optional parsley in a bowl. Brush corn cobbettes with butter mixture when hot, letting the butter melt into the cobbettes. Allow to cool slightly until ...
... apart, across the potatoes, but not all the way through (see tip). Combine butter, thyme or rosemary and paprika. Brush potatoes with half the herb butter. Season with sea salt. Place in a baking pan. Bake, brushing with ...
... 5 minutes. Be careful when removing from microwave as these will be hot. Brush with butter and garlic mixture, letting the butter melt into the cobbettes. Garnish with parsley and allow to cool until warm enough to eat ...
... then drain well and refresh them under cold water. Drain again and set aside. In a wok, heat the butter and olive oil. When the butter has melted, add the pancetta and cook over a medium heat for 3-4 minutes, until it is ...
... olive oil, 100 g feta crumbled, 1 medium lime 1/2 chopped into wedges, 1/2 zested. Method: Place the butter in a bowl with the parsley, chilli and garlic and mix well. Heat the barbecue on the highest setting. Brush the ...
... potatoes peeled, cut into wedges, 0.33 cup olive oil, 2 sprig rosemary leaves picked, 5 clove garlic, 2 tbs butter, 1.5 tbs wholegrain mustard, 1 tbs maple syrup. Method: Preheat oven to 190°C. Line a baking pan with ...
... tender. Drain. Transfer to a large bowl. Add pancetta, 1/3 cup small mint leaves and 20g butter. Toss until combined and butter has melted. Season with salt and pepper to serve. Categories: High fibre; Low sugar; Steamed ...
... for 6-8 minutes or until bright green and just tender. Drain and refresh in cold water. Return to the pan with butter and season with salt and pepper. Shake pan over the heat for 2-3 minutes to reheat beans and coat with ...
... tbs sage chopped, 2 tbs honey. Method: Trim tops from 3 bunches Dutch carrots. Peel and halve if large. Melt 60g butter with 2 tbs honey in a large deep frying pan. Add carrots and toss to coat in mixture. Pour over cup ...
... cook for a further 5 minutes. Drain and return to pan. Add butter, salt and pepper and toss over heat for a few minutes until coated with butter. Transfer to a serving bowl, add extra mint leaves and serve. Categories ...
... cranberries. Method: Preheat oven to 200℃/180℃ fan-forced. Line a baking tray with baking paper. Place syrup, butter and 2 thyme sprigs in a small saucepan over medium heat. Cook, stirring occasionally, for 4 minutes or ...