A lot of the time, messing with nature is like trying to improve on perfection – unsuccessful and unnecessary. In this case though, mushroom tops are the perfect base for just a little bit of man-made help. We think you’ll agree that these lasagne stuffed mushrooms are an acceptable exception!
Philadelphia cream cheese(ContainsMilk)
mixed salad leaves
white wine vinegar
Preheat the oven to 200°C/180°C fan-forced. Finely grate the Parmesan cheese. Finely chop the brown onion. Slice the stalks off the field mushrooms and finely chop (leave the mushroom cups whole). Peel and crush the garlic.
In a medium bowl, combine the egg, milk, Philadelphia cream cheese and 3/4 of the Parmesan cheese. Season with a pinch of salt and pepper and whisk together with a fork. Set aside.
Heat a medium frying pan over a medium-high heat. Add the sunflower seeds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.
Return the same pan to the heat and add a drizzle of olive oil. Add the brown onion and chopped mushroom stalks and cook for 5 minutes, or until softened. Add the garlic and 1/2 of the dried oregano and cook for 1-2 minutes, or until fragrant. Add the tomato paste, warm water (check ingredients list for the amount), brown sugar and salt (use suggested amount). Season to taste with a pinch of pepper and mix well. Remove from the heat.
Arrange the mushrooms cups bottom-side-up on the oven tray lined with baking paper. Spoon the cheese filling into each mushroom and top with the tomato sauce and the remaining Parmesan cheese. Place the mushrooms in the oven to bake for 20-25 minutes, or until the cheese is golden.
In a second medium bowl, combine the remaining dried oregano, a drizzle of olive oil and the white wine vinegar. Season with a pinch of salt and pepper and mix well. Add the mixed salad leaves and the toasted sunflower seeds and toss to coat. TIP: Dress the salad just before serving to avoid soggy leaves.
Divide the lasagne stuffed field mushrooms and the salad between plates.