Stuffed Mushrooms with Zucchini & Olive Salad

Name: Stuffed Mushrooms with Zucchini & Olive Salad
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 2 tbs Fine Breadcrumbs; ½ block fetta cheese; ½ lemon; 1 bunch thyme; 1 bunch parsley; 2 tbs olive oil; 4 field mushrooms; 1 zucchini; ½ fennel; ¼ cup walnuts; ¼ cup Pitted Green Olives; ½ block pecorino cheese

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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.

Tags:

High Fiber

•Under 30 Minutes

•Veggie

Allergens:

Gluten

•Wheat

•Milk

•Walnut

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 Time25 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

2 tbs

Fine Breadcrumbs

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

½ block

fetta cheese

(Contains: Milk;)

lemon

1 bunch

thyme

1 bunch

parsley

field mushrooms

zucchini

fennel

¼ cup

walnuts

(Contains: Walnut; May be present: Milk, Peanuts, 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

per serving

Calories2060 kcal

Fat37.9 g

of which saturates8.6 g

Carbohydrate15.8 g

of which sugars5.9 g

Dietary Fibre0 g

Protein19.5 g

Sodium814 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Grater

•Knife

•Peeler

•Zester

•Large Bowl

•Spoon

•Baking Paper

•Baking Tray

•Small Bowl

•Whisk

Cooking Steps

PDF

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.