Loaded Mushroom Tray Bake
Loaded Mushroom Tray Bake
Once all the prep is done for this recipe, it can cook away in the oven and when ready taken straight to the table to be dished up. The tomato and onion bakes into a delicious sauce to accompany the mushrooms.
Servings
4
Prep time
Cook time
Recipe
Vegan
Ingredients
- 16 large Swiss brown mushrooms
- 1 red onion, roughly chopped
- 1 small zucchini, roughly chopped
- 1 cup chopped parsley, loosely packed
- ¼ cup chopped mint
- 1/3 cup pepitas
- 1/3 cup sunflower seeds
- Salt & pepper
- 400g pickling onions
- 2 tbsp olive oil
- 500g Roma tomatoes, cut into quarters
- ¼ cup of water or vegetable stock
- 1 zucchini, sliced into ribbons
- 1 bulb garlic, sliced in half
- 50g parmesan, grated
Method
- Preheat the oven to 180°C.
- Remove any dirt from the mushrooms and remove the stalks from 12 mushrooms.
- Place the stalks, remaining 4 mushrooms, red onion, zucchini, parsley, mint and seeds into a food processor.
- Blitz until all the mixture comes together without over processing.
- Spoon the mixture into the 12 mushroom cavities and set aside.
- Bring a saucepan of water to the boil. Add the pickling onions with skin on and cook for 5 mins.
- Remove the onions and cool them in cold water. The skins should easily slide off. Slice the onions in half.
- Heat olive oil in a heavy-based rectangular dish that can be used on the stove top and in the oven. Add onion and cook for 5 mins.
- Add tomatoes and water or stock to the pan. Cook, stirring occasionally, for a further 2 mins.
- Remove from the stove top and place the mushrooms in amongst the tomatoes and onions.
- Fold the zucchini ribbons and place into the mixture along with the halved garlic bulbs.
- Bake in oven for 30 mins. Add the grated parmesan to the top of each mushroom and bake for a further 10 mins.
- Divide mushrooms and sauce between warm plates.
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