Portobello Mushrooms | Bunbury Farmers Market

Fresh Vegetable Toss

Ingredients:
1 tablespoon olive oil or rice bran oil
1 onion, halved and thinly sliced lengthways
3 garlic cloves, chopped
½ Chinese cabbage, thinly slice
1 zucchini, thinly sliced
2 cups mixed capsicum, sliced
1 head broccoli
250 grms Portobello mushrooms, sliced
125 ml Yarra Valley Wok Toss

Method:
Heat your wok and add the oil. Toss in the onion, garlic and stir fry until fragrant, 1 -2 minutes. Add in all the vegetables and stir fry until cooked 2 -3 minutes. Pour in the sauce and a little water if needed to loosen and toss to combine. Can be served as a side dish with dinner, add chicken or noodles to create a main meal, serve with rice or enjoy as a simple snack.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Portobella Mushrooms Tomato & Onion Breakfast

Ingredients:
2 cups brown onion, sliced
3 cups tomatoes, diced
(Or 2 tins Peeled Tomatoes)
2 cups Portobella mushrooms chopped
½ cup flat leaf parsley
2 tablespoons olive oil
Salt & pepper, to taste

Method:
Heat a frying pan & add the olive oil. Sauté the onions until brown. Add the tomatoes, mushrooms salt & pepper & simmer until thickened. Stir through parsley & serve on crusty Turkish bread for a great breakfast.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Portobello Delight

Ingredients:
6 Portobello mushrooms
Splash olive oil
1 onion, chopped
2 cloves garlic, crushed
6 rashers bacon, chopped
300 grm Cream cheese
1 cup tasty cheddar cheese
¼ cup grated Parmesan Cheese
1 egg and 1 egg yolk beaten
¾ cup Panko bread crumbs
Salt and pepper

Method:
Chop the mushroom stalks and reserve the caps on a papered baking tray. Heat the oil in a frying pan and sauté the onion and garlic until tender. Add the mushroom stalks and bacon and cook for a further 10 minutes. Stir through the cream cheese and tasty cheese. Divide the mixture between the mushroom caps. Top with equal amounts of parmesan and panko bread crumbs and place into a 180° oven. Bake for 8 minutes or until panko bread crumbs are golden brown. Enjoy!

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: