#Nourishing: Meat-free magic

If you’ve lost your appetite for heavy meat dishes, you needn’t miss out on great taste and super nutrition. The humble mushroom has your back.

STUFFED MUSHROOMS

SERVES 2

INGREDIENTS

4t olive oil

5 portabellini mushrooms (with stems)

2T balsamic vinegar 4 garlic cloves, crushed 1 small onion, chopped 500g (about 3 cups) spinach, cooked

1 red pepper, chopped 2t Italian herbs cup breadcrumbs

½ cup broth (vegetable) ½ cup mozzarella cheese, grated

METHOD

1. Preheat the oven to 180°C.

2. Pour 2t of olive oil into a non-stick skillet, and set heat on medium-high. Place mushrooms into pan and cook on one side for 3 minutes, flip over and cook on the other side for 3 more minutes. Season with salt and pepper to taste.

3. Pour balsamic vinegar over the mushrooms and reduce down to half. Remove the mushrooms from the pan and reserve.

4. Add chopped garlic and onion to pan with remaining 2t of olive oil. Sauté until onions are clear.

5. Add spinach and red pepper to the pan. Heat until hot.

6. Add breadcrumbs, vegetable broth and cheese. Mix together.

7. When mixed through, add salt and pepper to taste.

8. Place mushroom caps on cookie sheet (line with foil – less cleanup) tops down. Measure out 1 cup of stuffing mixture onto each cap.

9. Bake in oven for 15-20 minutes until brown.