With all the cool, wet weather I’ve been feeling like warm, healthy comfort foods and these mushrooms were the thing in the weekend. I cooked some pumpkin along with onion and garlic, added some lentils and sunflower seeds, plus feta cheese and piled on top of some nice fat juicy mushrooms. It made a delicious healthy lunch.
Mushrooms are a great source of potassium, vitamin B2 and vitamin B6. They’re also a good source of the mineral selenium an essential trace element that functions as a part of an enzyme involved in antioxidant protection and thryoid hormone metabolism. Selenium is a mineral that is low in the New Zealand diet, so mushrooms can provide an important source to our diets.
PS – sorry for no post yesterday – our internet was down.
1/4 pumpkin, peeled and chopped into pieces
2 teaspoons oil
1/2 onion, finely chopped
2 cloves garlic, crushed
1-2 cups vegetable stock
2 tablespoons sunflower seeds
1/4 cup brown lentils, drained of fluid
100g feta cheese, chopped
Fresh herbs for garnish (I used oregano)
salt and pepper
Flat mushroom cups
Place the pumpkin, oil, onion and garlic in a pot and heat over a med-high heat until the veges start to caramalise a little. Add the vege stock and boil until the pumpkin is soft. Drain the liquid from the pot and mash the pumpkin. Add the sunflower seeds, lentils and feta cheese and mix. Stuff mushrooms with the filling and bake in the oven at 180 degrees Celsius for 25-30 minutes, or until the mushroom is cooked.
Eat and enjoy!