Stuffed Mushrooms w/ Roast Veggies & Sauté Kale

When the Zero Waste Veg Box was delivered to my door I was so excited to think what I could make with all the fabulous ingredients. The chestnut mushrooms grabbed my attention first and I thought how could I make them the star of the show!! My recipe thought path went something like this: mushrooms and walnuts, walnuts and cheese, cheese and bread… stuffed mushrooms it had to be!! 

When you open your veg box and take a vegetable out and touch it and smell it and imagine what works well with it, the ideas will come flooding in. 

These are gorgeous chestnut mushrooms, when they roast slowly they release the juice into the bread stuffing, making them extra tasty.

While you’re roasting the stuffed mushrooms in the oven, roast the veg at the same time, its more efficient to use your oven this way. 

Enjoy,

Lou 🙂

For the stuffed mushrooms:  

• 10 chestnut mushrooms -taken from the Zero Waste Box
• 2 slices of bread (sourdough or slice pan)
• 1 fat clove of garlic– grated
• 50g Slieve Bloom cheddar cheese – grated
• 50g organic walnuts 
• 1 tablespoon fresh rosemary chopped or dried herbs will do
• Small pinch salt and pepper

For the roast veg: 

• 1 red pepper
• 1 yellow pepper
• 200g Irish cherry tomatoes
• 1 onion 
• 2 sprigs of rosemary
• Pinch salt and pepper
• Oil to coat 

For the sauté kale: 

• 100g kale 
• Small knob of butter
• salt and pepper

For the sauté kale: 

• 100g kale 
• Small knob of butter 
• salt and pepper

To make the stuffed mushrooms: 

1. Preheat the oven to 180℃. Line a small baking tray with parchment paper. 
2. Clean the mushrooms by wiping them with a piece of kitchen paper. 
3. Remove the stalks and keep them to roast with the veggies. 
4. Make the stuffing by adding the bread, grated garlic, grated cheddar, walnuts, chopped rosemary and salt and pepper to a blender. Blend briefly until you have breadcrumbs. 
5. Spoon the breadcrumb mix into the mushrooms. 

(Tip: If there are extra breadcrumbs you can toasted it in the oven for 10 minutes and use it to sprinkle over the roast veggies.)

6. Add all the stuffed mushrooms to the tray. 
7. Cover in tinfoil and bake in the oven for 30 minutes, or until fully cooked. 
8. After 30 minutes take the foil off and bake for a further 10-20 minutes to crisp up the top of the mushrooms. Alternatively put them under the grill for a few minutes. 

To make the roast veggies:

1. Line a large baking tray with parchment paper.
2. While the mushrooms are roasting- chop the red pepper, yellow pepper and onion into chunks add the cherry tomatoes whole. 
3. Add all to a mixing bowl along with a pinch of salt and pepper, a couple of sprigs of rosemary (or a pinch of dried herbs) and a drizzle of oil. 
4. Pour the chopped veg onto the baking tray and roast in the oven for 30-40 minutes at 180℃.

To make the saute Kale: 

1. Put a large pot of water on to boil.
2. Pick the kale from its stalks, and chop into bite sized pieces, add to a bowl. 
3. Finely slice the stalks too and add to the bowl with the kale leaves. 
4. When the water is boiling add all the kale and stalks, if it doesn’t all fit do it in batches. 
5. Blanche for 2-3 minutes to soften. 
6. Drain through a colander and keep in a bowl until needed. This will keep in the fridge in a closed container for a couple of days. 
7. When ready to sauté, warm a frying pan on a medium heat. 
8. Add a knob of butter and a handful of kale, add a small pinch of salt and pepper and heat through. 

To serve: 

Add the warm stuffed mushrooms, roasted veg and sauté kale to a plate. And enjoy!!!