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Mediterranean Mushrooms

I’m not sure that my photography does these little beauties justice. They’re so delicious, absolutely packed with flavour, perfect as a starter for a dinner party or for a lunchtime treat with a small side salad.


Step By Step Instructions


Prepare all the ingredients before you start. Some people like to remove the stork and scrape the gills from Portobello mushrooms. I’ve made this recipe both ways and personally, I don’t think it really matters, although you can fit more filling in if you scrape out the mushroom, and it’s so delicious, it’s probably worth doing. Once that’s done, put the mushrooms on a lined baking tray and pop them into the oven for ten minutes at 200 degrees.


Fry the garlic and onion in a frying pan until they start to go brown. Add the chopped sun-dried tomatoes, chopped olives, walnut pieces, oregano and breadcrumbs. You can add a little extra oil from the sun-dried tomatoes if things get too dry. Add the mustard leaves. Once the leaves start to wilt, add the vegan feta cheese. The mixture should start to bind as the ‘cheese’ melts.

Put the stuffing onto the mushrooms and put them back into the oven for another ten minutes. Serve with a side salad.


2 tsp Olive Oil
2 Portobello Mushrooms
50g Vegan Feta Cheese
100g Wholemeal Breadcrumbs
1 Red Onion, finely chopped
2 Cloves of Garlic, finely chopped
10g Walnuts, chopped
25g Sundried Tomatoes, chopped
25g Black Olives, chopped
Handful of mustard leaves (or rocket or spinach)
1 tsp Oregano
Salt and pepper


1. Heat the oven to 200 degrees and line a baking tray
2. Remove the stalk and scrape the gills from the mushrooms
3. Spray the mushrooms with a little oil, sprinkle with salt and pepper and put them in the oven for 10 mins
4. Soften the onions and garlic in a little olive oil
5. Add tomatoes, olives, walnuts and oregano and cook for 2 mins
6. Add breadcrumbs and mustard leaves and cook until wilted.
7. Add the feta
8. As the feta melts, the mixture should bind together
9. Place the mixture on to the mushrooms and return to the oven for a further ten minutes
10. Scatter with parsley and garnish with a side salad

Garlic Shiitake Mushrooms on Toasted Rye

Shiitake Mushrooms have been used in Traditional Chinese Medicine for thousands of years. This powerful fungus contains compounds that are reputed to help fight cancer, lower cholesterol and blood pressure and boost the immune system. They have a fabulous umami flavour and a satisfying texture if cut thickly and not overcooked.


A Feel Good Recipe

Back to cooking though, this recipe takes no time at all and makes a lovely alternative to a sandwich. This is one of those recipes that makes you feel like you’re really taking care of yourself and treating yourself well. I’ve served it on toasted rye bread here, but you could use a lovely slice of toasted sourdough, a bagel or even a warm wholemeal wrap.

You can follow my step by step instructions, with photographs below, or you can scroll straight to the ingredient list and method at the bottom of the page.



Step By Step Instructions


Prepare the ingredients in advance. Chop the mushrooms, but not too finely or it spoils their wonderful texture. Chop the spring onions and finely chop the garlic. Use as much garlic as you like. I’ve recommended two cloves but it depends on how large the cloves are and how much you like garlic. I’ve recently started to double the amount of garlic I see in any recipe because I like it so much. And don’t forget, if you’re in a hurry, you can use frozen pre-chopped garlic. I’ve added mustard leaves to this recipe, but you could use rocket or spinach. Or you could leave theĀ  greens out all together if you don’t have them in.


I don’t often cook with oil but I did use a tablespoon of olive oil here. You could use a little mushroom stock if you wanted to avoid the oil. Let the mushrooms start to go brown but don’t over cook at this stage.

Add the butter, most of the chopped spring onion, but leave a little aside to garnish. Add all of the garlic and herbs. Add some of the chopped mustard leaves here too, but keep some of these back to garnish as well. This is a good time to start toasting the bread.

Finally, add a splash of cream and keep stirring with the wooden spoon. You just need enough cream to keep things moist without drowning the garlic mushrooms. All you have to do now, is butter your toast, top with the garlic mushroom mixture, garnish with the remaining spring onions and leaves, and voila! Lunch is served!


Ingredients (Serves one)

1 tbsp Olive Oil
115g (1 pack) Shiitake Mushrooms
2 or 3 Cloves of Garlic (Finely Chopped)
1/2 tsp Thyme
1/2 tsp Oregano
2 Spring Onion (Chopped)
2 or 3 Mustard Leaves (or rocket or spinach)
1 tsp vegan butter
50ml Soy Cream
1 Slice of Rye Bread (and butter)


1. Heat the olive oil in a frying pan
2. Cut the mushrooms into thick slices and add to the pan. Cook until brown.
2. Add the spring onion and finely chopped garlic
3. Add the vegan butter
4. Add the mustard leaves and cook until wilted
5. Add the vegan butter
6. Add the cream and stir with a wooden spoon
7. Pour the garlic mushroom mixture onto toasted rye bread.
8. Garnish with the remaining mustard leaves and onions

Roasted Red Pepper Hummus

Chickpeas are a famously versatile ingredient. You can add them to all kinds of dishes from Moroccan Tagine to Thai Green Curry, but perhaps the best way to enjoy them is to blend them into a smooth and tasty hummus.

In Middle Eastern countries, hummus is often eaten for breakfast, and personally, I can’t see anything wrong with that. We eat so much of it in our house that I literally can’t make enough.

There are so many different flavours that you can add, I really recommend you experiment until you find your favourite.

I’ve always preferred a spicier flavoured hummus, so my favourite version has roasted red pepper and plenty of jalapeno. It’s so easy, it takes about 10 minutes to throw everything into the blender, press go and hey-presto you have a wonderfully healthy, homemade snack.

Chickpeas, also known garbanzo beans in the US, are a rich source of fibre. They’re also low in calories and high in protein, so they can really help with weight loss. Foods that are high in plant-based protein and fibre help to slow digestion and keep you feeling fuller for longer and fibre is also crucial for your gut-health as it feeds your ‘good’ bacteria.

Chickpeas also have a low glycemic index which helps to keep blood sugar levels lower.

But it’s not just the chickpeas that make hummus so healthy. Tahini, which is made from sesame seeds, can help to reduce inflammation. This is important as chronic inflammation is linked to many serious illnesses.

You can cook chickpeas from scratch but tinned is so much easier and just as healthy. (Keep the water from the can, it’s called aquafaba and it makes excellent vegan meringue!)



1 tin of chickpeas

50g white miso

50g tahini

Juice of 1 lemon

3 cloves of garlic

1/4 tsp ground cumin

1/4 tsp paprika

1 roasted red pepper (from a jar)

4 slices of jalapeno (from a jar)


Put all of the ingredients into the blender and whizz it up until it’s smooth. If it’s too thick, add a little of the water from the jalapeno jar.