I've got in touch with The Real Junk Food Project this week to see how I can help out with their amazing business venture where they intercept food from supermarkets and restaurants which would otherwise be thrown out despite being in perfectly good nick, and turning into delicious healthy meals. Their Pay as you Feel policy means everyone is able to enjoy a freshly cooked meal, rich or poor and take part in the fabulous community spirit which seems to exist at the cafe both with the volunteers and the customers.
I took inspiration from this ethos when looking in my fridge and seeing some sad looking spinach and some mushrooms which had seen better days. I didn't want to throw them out and wanted a veggie day so came up with these mushrooms. They're very basic but oh so tasty and could easily be a very satisfying main if you used large Portobello mushrooms (I had smaller portabellas in my fridge… I just ate more of them!) The smaller ones would also make a good starter. I put a slither of goat’s cheese on one to see what difference it would make. It added a lovely creamy dimension but for a clean meal, they taste just as good without.
- 1 pack portabellas or 4 Portobello mushrooms, stems removed
- 1 kg spinach, chopped
- 1 large leek, chopped
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- 1/2 tsp mustard powder
- 1 tbsp coconut oil
- splash of almond milk
- handful of parsley chopped
- 1 tbsp oats whizzed in processor
- 1 tbsp nuts chopped in processor
- Melt coconut oil in pan.
- Add garlic and leek and fry until soft.
- Add spinach and almond milk and wilt.
- Add lemon juice and mustard powder and season to taste.
- Take spinach mixture off heat.
- Spoon spinach mixture into mushrooms placed on baking sheet (mine are on a very used pizza stone, excuse the state of it!)
- Sprinkle over mixed oats and nuts and season.
- Place in oven at 200°C for approx. 10 minutes.
- Plate up mushrooms on a bed of leaves, peppery rocket works well against the creaminess of the mushrooms.
Add another splash of almond milk to the pan in which you made the spinach mixture, add a squeeze of lemon and scrape up the garlicky leftovers. Use this as a dressing on plated mushrooms.
Until next time,