Beet Green Stuffed Mushrooms

Hey beautiful,

How was your weekend? I did the usual and headed to the farmers market on Sunday. It’s my ritual and I love it.

I got beetroots from one of the farmers and he asked me if I wanted the tops chopped off and I was like “no! I love the tops”.

Have you ever eaten the greens from beetroot? From this batch I added them to my juice. The whole lot. It just tastes like beetroot to me when you include the stalks, but there is a bit of a leafy taste in there as well. Beet greens are similar to any other greens – they’re packed with vitamin C, vitamin A and also have a huge dose of vitamin K, which is good for your bones.

Anyway, I basically use them in the same way I would spinach or kale, and not so long ago, I blended them up and stuffed field mushrooms with them.

I took them over my folks house for dinner that night. Mum said they looked ugly but tasted delicious! That’s her official review lol.

I just love cashew cream – when you bake with it, it kind of becomes solid, so when you’re eating these mushrooms, it isn’t all gooey and mushy inside, it kind of keeps shape, which means you can cut into it and get a bite of everything you want.

I also served it with a quick tomato relish (I’ll write up the recipe one day, but it’s basically just roasting tomatoes with a splash of balsamic, oil and salt).

Field Mushrooms Stuffed with Beet Greens | Vegan | Gluten Free | Modern Day Missus (www.moderndaymissus.com)

 

 

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Beet Green Stuffed Mushrooms
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Ingredients
  • Beet tops/ greens from about 3 beetroot
  • 1 cup cashews
  • 2 Tablespoons lemon juice
  • ¼ cup water
  • 3 field mushrooms (including the stalks)
  • ¼ cup pine nuts
Instructions
  1. Soak your cashews for about 30 minutes in some fresh water (this isn't required if you have a high speed blender, but I usually do anyway).
  2. Preheat your oven to about 200°C (about 400°F).
  3. Scoop out the inside of your mushrooms, including the dark bit, but reserve the stalks.
  4. Dry fry your pine nuts (this is frying them without any oil or anything, until they start to go glossy and release their oils and become aromatic).
  5. Place the mushroom stalks, drained cashews, lemon juice, beet tops along with ¼ cup water into the blender and blend until smooth.
  6. Then, mix in by hand the pine nuts and spoon into the mushrooms.
  7. Bake in the oven for about 20 minutes or until the top is browned.
Notes
This mixture may make more than you need, as the size of field mushrooms varies such a lot, and also you can fill the mushrooms to varying degrees, but if you do have leftover mixture, there are plenty of ways you can use it, aside from whipping out another one or two mushrooms.You could use it as a filling in sandwiches or wraps, put it on little squares of puff pastry with some tomato or use it in something like an eggplant bake. The cashew mix will keep in the fridge for about 2-3 days.

 

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