Basil Pesto & Pecorino Baked Field Mushrooms
with Candied Sunflower Seed Salad
Candied sunflower seeds? Yeah, we know, pretty fancy. Save this dish for date night: it’s healthy, but feels really special and tastes twice as good. Just the thing when love is in the air.
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.
4 unit
field mushrooms
1 clove
garlic
1 tub
basil pesto & pecorino dip
(ContainsMilk, Tree Nuts)½ packet
panko breadcrumbs
(ContainsGluten)1 packet
sunflower seeds
1 unit
roma tomato
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1.5 tbs
brown sugar
(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)2 tsp
water
2 tsp
balsamic vinegar
½ tsp
honey
Preheat the oven to 220°C/200°C fan-forced. 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 chopped mushroom stalks and the basil pesto & pecorino dip and loosen with water (2 tbs for 2 people / 1/3 cup for 4 people). Add the panko breadcrumbs (use suggested amount), a drizzle of olive oil and a pinch of salt and pepper. Mix well.
Arrange the mushroom cups on the oven tray lined with baking paper. Rub both sides of the mushrooms with a good drizzle of olive oil, a good pinch of salt and a pinch of garlic. Spoon the pesto-breadcrumb filling into each mushroom. Place the mushrooms on the top rung of the oven to bake for 15-20 minutes, or until the mushrooms are soft and the stuffing is lightly golden.
While the mushrooms are cooking, 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 frying pan to the heat and add the brown sugar, water (check ingredients list for the amount) and a pinch of salt and cook until bubbling. Return the sunflower seeds to the pan and cook, stirring, for 2 minutes, or until the caramel has thickened and become sticky. TIP: Cooking the seeds and caramel for the allocated time will ensure the coating is crunchy and not chewy. Remove from the pan and spread out on a sheet of baking paper to cool. Once cool, break up into small pieces.
Slice the Roma tomato into half-moons. In a medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season to taste with salt and pepper and mix well. Add the tomato, mixed salad leaves and candied sunflower seeds. Toss to coat. TIP: Toss the salad just prior to serving to prevent soggy leaves.
Divide the basil pesto & pecorino baked field mushrooms and the candied sunflower seed salad between plates.