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This is a recipe we often make on the braai, and usually as a side dish. It has, however, become one of my favourite meat-free lunch/dinner options. It is quick, easy, tasty and balanced.  

INGREDIENTS (For 4 mushrooms)

• 4 x large Portobello Mushroom
• 1 tablespoon avocado oil Handful Spinach
• 2 Tablespoons basil pesto
• ½ onion, diced
• 5 peppadews, finely chopped
• 1 teaspoon green chilli (according to preference, may omit)
• 2 Feta wheels
• Salt and Pepper to taste
• ½ Avocado  

METHOD

1. Pre-heat the oven to 180 C
2. Place the mushrooms in an oven-proof dish, with the stems up and sprinkle each with avocado oil just to moisten
3. Place in oven for 10 minutes.
4. In the mean time, mix together the rest of the ingredients (except the avocado) in a bowl
5. After the 10minutes, use a tablespoon to fill each with the ingredients
6. Place back in the oven for 15 – 20 minutes
7. Remove and serve hot, with a few slices of avocado on top.

 

EXTRA TIP:

It can also be made on the stove-top by following the same steps. Use a pan with a lid, and instead of using oil, I usually just add a few tablespoons of water to the pan in order to steam the mushrooms. Check the mushrooms, as you won’t need as much time on the stove-top.