Healthy Dinner

Recipe – Mushroom Coracles

After a long day at work, slaving over a hot stove was the last thing on my mind. A quick survey of the fridge revealed a decent load of produce and no leftovers.

Hmm… Secretly thanking my stars for buying those large mushrooms on sale, I started off…grabbed some mushrooms and some vegetable…a quick sauté here,filling there, stick it in the oven and Voila!

A sumptuous dish 🙂

Here is what you’ll need

Mushrooms Large- 2

Zucchini – 1

Shallots-10

Bell Pepper-1

Celery- ½ stalk

Garlic-2 or 3 (according to your tolerance)

Spinach- 2 handfuls

Olives- For topping up (any kind is ok or maybe omitted also)

Cheese – Freshly Grated Parmesan – Optional

Condiments- Salt, Pepper, Paprika

Extra Virgin Olive Oil-2 tablespoons

Herbs- I tablespoon of chopped parsley or celery leaves

Yogurt – Served on the side, or sour cream or just plain omitted

Method:

Preheat your oven to 400 F

  1. Pluck the stalks out of the mushrooms. Wash the mushrooms and pat dry.
  2. Roughly chop the Zucchini, Shallots, Peppers, Garlic and Celery. Feel free to include other veggies that can cook at a similar pace. Since I was lazy, I threw the vegetables into a mincer. But, the laziness dictated that I don’t check the blade attachment until half the veggies were crushed to a pulp.
  3. Add one tablespoon of olive oil in a sauté pan and sauté the vegetables for a minute. Season with salt and pepper.
  4. Spread some olive oil on your finger tips and rub the outside of the mushroom, season lightly (use less than ½ tablespoon or omit) Stuff the mushrooms with veggies
  5. In a baking pan/tray, grab a handful of spinach and make a bed for your mushrooms. Sprinkle some olive oil, salt and paprika and place the mushrooms on them. Put it in the oven for 15 -20 mins (depending on your oven and size of mushrooms)

As an afterthought I realised that I had some tomatoes on the vine and freshly sliced olives from the deli. I washed the tomatoes, poked two holes in each, seasoned lightly, drizzled ½ tablespoon of olive oil and put them in the baking tray during the last 10 mins and threw some olives on top of the mushrooms. At this stage you may add cheese if using.

Served hot from the oven on a bed of fresh spinach with yogurt on the side… the yogurt looks green because it met the blender blades along with mint, cilantro and half a green chilly with some salt.

The mushrooms juicy and not rubbery, vegetables tender and steaming, spinach with the wonderful juice from mushrooms… mmmm…

Note: You can use butter instead of oil for sauteing and cream cheese instead of yogurt  for rich flavor and displaying anti-diabetic sentiment. But for obvious reasons, I have used substitutions.