Ingredients
- 1 cup (150g) buckwheat groats.
- 2 cups (480ml) water.
- 1 organic chicken bouillon cube.
- 6 portobello mushrooms.
- olive oil, for drizzling.
- 1 red onion.
- 3 cloves garlic.
- 1 teaspoon coconut oil.
- 1 tablespoon (15ml) organic white wine.
- 3/4 cups (100g) peas.
- 1 heaping teaspoon oregano.
- 2 tablespoons (30g) pesto.
- sea salt, to taste.
- black pepper, to taste.
- hard goat's milk cheese.
Directions
- 1. Rinse the buckwheat groats in a sieve and transfer to a small pot. Add the water and the bouillon cube. Bring to a boil, cover, lower the heat, and simmer until the water has been absorbed, about 30 minutes.
2. In the meantime, preheat the oven by turning on the highest broiler setting. Clean the mushrooms and remove the hard stems. Lay them in the ovenproof dish, rounded side down, and drizzle with olive oil. Broil for 8 minutes, turning the mushrooms over after 4 minutes.
3. Chop the onion and garlic, and sauté in coconut oil in a skillet over low heat for about 2 minutes. Add the wine, cooked buckwheat groats, peas, oregano, pesto, and salt and pepper to taste. Stir to combine and continue cooking for another couple of minutes.
4. Taste and adjust the seasoning if desired. Position the mushrooms on a serving dish, top each with 2 tablespoons (30 g) of the buckwheat mixture, some grated goat’s milk cheese, a drizzle of olive oil, and a basil leaf. Ready to serve!
Note
Note: We'd keep the mushroom stems and use in another dish for extra flavour!
Rens Kroes Image and recipe from Power Food by Rens Kroes (Quarto Books RRP $29.99).
These Stuffed Portobello Mushrooms are filled with nutty buckwheat, pesto and goat's cheese, making them the perfect starter for guests or a fun dinner to make mid-week. Once you realise how easy they are to make, you'll be wanting to play around with different grains and flavours!
Ingredients
- 1 cup (150g) buckwheat groats.
- 2 cups (480ml) water.
- 1 organic chicken bouillon cube.
- 6 portobello mushrooms.
- olive oil, for drizzling.
- 1 red onion.
- 3 cloves garlic.
- 1 teaspoon coconut oil.
- 1 tablespoon (15ml) organic white wine.
- 3/4 cups (100g) peas.
- 1 heaping teaspoon oregano.
- 2 tablespoons (30g) pesto.
- sea salt, to taste.
- black pepper, to taste.
- hard goat's milk cheese.
Directions
- 1. Rinse the buckwheat groats in a sieve and transfer to a small pot. Add the water and the bouillon cube. Bring to a boil, cover, lower the heat, and simmer until the water has been absorbed, about 30 minutes.
2. In the meantime, preheat the oven by turning on the highest broiler setting. Clean the mushrooms and remove the hard stems. Lay them in the ovenproof dish, rounded side down, and drizzle with olive oil. Broil for 8 minutes, turning the mushrooms over after 4 minutes.
3. Chop the onion and garlic, and sauté in coconut oil in a skillet over low heat for about 2 minutes. Add the wine, cooked buckwheat groats, peas, oregano, pesto, and salt and pepper to taste. Stir to combine and continue cooking for another couple of minutes.
4. Taste and adjust the seasoning if desired. Position the mushrooms on a serving dish, top each with 2 tablespoons (30 g) of the buckwheat mixture, some grated goat’s milk cheese, a drizzle of olive oil, and a basil leaf. Ready to serve!
Note
Note: We'd keep the mushroom stems and use in another dish for extra flavour!
Rens Kroes Image and recipe from Power Food by Rens Kroes (Quarto Books RRP $29.99).