Basic Silverbeet and Feta Stuffed Mushrooms

July 9, 2022

I never used to like mushrooms, but boy am I glad that I like them now! They can be added to so many recipes as well, and they provide such a beautiful umami flavour.

This versatile recipe can be enjoyed for breakfast, lunch, dinner, or as a snack throughout the day! It's really easy to make and gosh it is so yum. It also makes for an excellent finger food for a party! Just use button mushrooms instead of portabellos.

For this recipe I have just used some basic flavours and ingredients, however there is room to spice it up with some variety. You can add some herbs such as rosemary, and oregano to make a more Italian style, or some spices such as cumin and turmeric to make an Indian flavour.

The ingredient list is so simple as well! And I feel there is better than cooking with fresh ingredients.

It can be made vegan and lactose free by using bio-feta. A mate of mine introduced it to me, it tastes pretty close to feta!

My featured photos also include some microgreens as a garnish. My partner and I have recently started growing our own microgreens lately and I am OBSESSED. We add them in just about every meal we can, including smoothies. They're so cheap and easy to grow, and packed with nutrients.

Dietary Requirements:

It is of course suitable for those who are gluten free, and by using bio-feta it can be enjoyed by those with a lactose intolerance, which would also make it vegan.
Silverbeet belongs to the Amaranthaceae family, and therefore is nightshade free.
And those following a pescatarian or vegetarian diet can enjoy it too!

Basic Silverbeet and Feta Stuffed Mushrooms

Prep Time: 5 mins

Cooking Time: 30 mins

Serves: 4

A versatile dish that can be enjoyed as breakfast, lunch, dinner, or as a side dish and even as a snack!

Ingredients

a bunch of silverbeet/swiss chard
8 portabello mushrooms
4 large cloves of garlic
1 large onion
180g of feta (or bio feta for lactose free and vegan)
juice of half a lemon
1/2 tsp each of salt and pepper
olive oil

Optional garnish: microgreens

Method

Step 1:
Preheat oven to 180°C. Prepare the ingredients.
Cut the stalks off the silverbeet and chop into 1-2cm pieces, set aside. Tear the leafy parts into 4-5cm chunks, set aside separate from the stalks.
Remove the stalks of the mushrooms and break into pieces, set aside with the silverbeet stalks.
Dice the onion and crush the garlic.

Step 2:
Heat a drizzle of olive oil in a large pan over medium heat. Add onion and sauté for 2 minutes, add garlic and continue to sauté for another minute. Add salt and pepper and stir through. Add silverbeet and mushroom stalks and cook stirring for approximately 5 minutes, or until they begin to soften.

Step 3:
Add silverbeet leaves and sauté until they have wilted down, about another 5 minutes. Turn off the heat, add feta and lemon juice and stir through.

Step 4:
Lay a sheet of baking paper on an oven tray. Lay mushrooms out, gill side up and stuff them with the silverbeet mix.

Step 5:
Cook in oven for about 10-12 minutes or until any exposed feta has slightly browned. Garnish with microgreens if you have some, and enjoy! 🙂