Golden Garlic & Fetta Stuffed Mushrooms
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Golden Garlic & Fetta Stuffed Mushrooms

Golden Garlic & Fetta Stuffed Mushrooms

with Roast Veggie Salad

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

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
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;)

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

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories1810 kcal
Fat28.6 g
of which saturates7.2 g
Carbohydrate23.7 g
of which sugars12.1 g
Dietary Fibre0 g
Protein16.3 g
Cholesterol0 mg
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

Instructions

Roast
1

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!

Bake
2

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.

Cook
3

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.

Stuff
4

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.

Toss
5

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.

Serve
6

Divide the garlic and fetta stuffed mushrooms between plates. Serve with the roast veggie salad.