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.
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!