Stuffed Mushrooms with Zucchini & Olive Salad
Mushrooms are often considered the meat of the vegetarian world because of their substantial texture and adaptable flavour. Just like a schnitzel, we’ve stuffed these mushrooms with a delicious, Pecorino crumb and have added some lemon zest for a hint of zing - the perfect pairing for a fragrant and herby salad.
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Ingredients
2 tbs
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
½ block
fetta cheese
(Contains Milk;)
½
lemon
1 bunch
thyme
1 bunch
parsley
4
field mushrooms
1
zucchini
½
fennel
¼ cup
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
¼ cup
Pitted Green Olives
½ block
pecorino cheese
(Contains Milk;)
Not included in your delivery
2 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, zest and juice the lemon. Finely chop the thyme and parsley, and halve the green olives. Finely chop the field mushroom stems and keep the cups whole. Peel the zucchini into ribbons and finely shave the fennel. Crumble the fetta cheese and finely grate the pecorino cheese.
Combine the fine breadcrumbs, fetta cheese, lemon zest, thyme, half of the parsley and half of the olive oil in a large bowl. Season to taste with salt and pepper. Add in the chopped field mushroom stems. Mix until well combined.
Arrange the field mushrooms, cup side up, on a lined tray. Generously spoon the filling into each mushroom and sprinkle with half of the pecorino cheese. Cook in the oven for 20-25 minutes or until the topping is golden.
Meanwhile, in a small bowl or jug, whisk together the lemon juice, remaining olive oil and salt and pepper. Set aside.
In a large bowl, combine the zucchini, fennel, pitted green olives, walnuts, remaining parsley and remaining pecorino cheese. Drizzle with the dressing and toss to coat well.
Divide the mushrooms and zucchini salad between plates to serve.