Golden Garlic & Fetta Stuffed Mushrooms

Name: Golden Garlic & Fetta Stuffed Mushrooms with Roast Veggie Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 unit beetroot; ½ unit butternut pumpkin; 4 unit field mushrooms; 2 clove garlic; 1 bag parsley; ½ packet panko breadcrumbs; 1 block fetta cheese; ½ tub Dijon mustard; 1 tsp balsamic vinegar; 1 tsp honey; 1 bag mixed salad leaves

with Roast Veggie Salad

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Big field mushrooms are the perfect vehicle for a golden, crunchy and cheesy stuffing, which gets baked in the oven for a delightful main event. Served with a colourful roasted salad, this is the most delicious way to get your greens!

Tags:

Low Calorie

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

beetroot

½ unit

butternut pumpkin

4 unit

field mushrooms

2 clove

garlic

1 bag

parsley

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 block

fetta cheese

(Contains: Milk;)

½ tub

Dijon mustard

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

1 tsp

honey

Nutritional Values

per serving

Calories1810 kcal

Fat28.6 g

of which saturates7.2 g

Carbohydrate23.7 g

of which sugars12.1 g

Protein16.3 g

Sodium381 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Chopping board

•Knife

•Bowl

•Medium Non-Stick Pan

•Large Bowl

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into 1cm chunks. Peel the butternut pumpkin (see ingredients list) and cut into 2cm chunks. Place the pumpkin and beetroot on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then roast until tender, 25-30 minutes. TIP: Beetroot retains its firmness when cooked. It's done when you can pierce it with a fork. Keep the pumpkin unpeeled if you prefer!

While the veggies are roasting, trim the stalks on the field mushrooms. Rub the mushrooms with a little olive oil and season with salt and pepper. Arrange the mushrooms, stalk side-side up, on a second oven tray lined with baking paper. Bake for 15 minutes.

While the mushrooms are baking, finely chop the garlic (or use a garlic press). Roughly chop the parsley. Heat a medium frying pan over a medium-high heat with a generous drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and cook, stirring regularly, until golden brown, 1-2 minutes. Add the garlic and parsley and cook until fragrant, 1-2 minutes. Season to taste with salt and pepper. Transfer to a bowl and crumble in the fetta. Stir to combine.

After 15 minutes, remove the mushrooms from the oven and carefully pat dry with a paper towel. TIP: This prevents the stuffing from getting soggy! Spoon the panko-fetta stuffing into each mushroom. Bake until the mushrooms are tender and the stuffing is golden, 5-10 minutes.

While the mushrooms are baking, combine the Dijon mustard (see ingredients list), balsamic vinegar, honey and a drizzle of olive oil in a large bowl. Season with salt and pepper and mix well. Add the mixed salad leaves to the bowl with the dressing. Allow the pumpkin and beetroot to cool a little, then add to the bowl. Just before serving, toss to dress. Season to taste with salt and pepper. TIP: Allowing the roasted veggies to cool, and tossing the salad just before serving will help keep the leaves crisp.