Many years ago a guy I knew from school appeared in a series of ads for mushrooms, and the catch phrase was “Mushrooms – meat for vegetarians”. The ads were a bit cheesey and therefore kind of funny, but the idea was spot on. Mushrooms have wonderful texture and body and offer enough substance to satisfy the most dedicated carnivore.
Mushrooms are marvelously versatile; they are compatible with so many flavours and cuisines, and they can hold their own as the main event in a meal, as they are in this recipe. This is another adapted from Australian Good Taste magazine competition recipe selection. It makes a wonderful mid-week winter meal.
- 8 lg flat mushrooms, stems removed
- olive oil spray
- 400 g fresh ricotta (cottage cheese would also work)
- 1 carrot, peeled and grated
- 3 shallots, finely chopped
- 60 g semi-dried tomatoes
- 25 g pitted Kalamata olives, chopped
- 1/4 c fresh basil leaves
- 3 T pine nuts, toasted
- 1 lg egg
- 3 largeherbed turkish buns
Preheat oven to 150C. Cut stems off mushrooms, spray lightly with oil spray, and place cut side up on lined baking tray. Bake in oven for 10 minutes or until filling is ready.
Combine remaining ingredients. Press onto mushrooms. Increase oven temperature to 200C. Cover mushrooms with foil and bake for 15 minutes. Remove foil and bake for another 10-15 minutes or until mushrooms are cooked through.
Cut turkish buns in half crosswise and spray lightly with oil. Place on another lined baking tray and add them to the oven until crunchy and bronzed.