This week we are celebrating mushrooms and have created a tasty heart-warming sauteed mushroom recipe that is the perfect addition to a big breakfast or brunch, especially if you’re planning a Melbourne Spring Racing Carnival get-together!

We’ve roasted some baby asparagus and cherry tomatoes and stuffed Swiss Brown Mushrooms to serve with our sauteed mushrooms.

We’ve used basil-infused olive oil for a little extra flavour on our asparagus, tomatoes and stuffed mushrooms.

Serve these beauties with our new Mr. Pita Round Rolls — they are soft and puffy and delicious —  and Bite Me Foods Sweet Potato Rostis.

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Serves 2-3

Ingredients for the Sauteed Mushrooms

1 small onion, peeled & sliced
6 large mushrooms, peeled & sliced
2 tbsp olive oil
2 cloves garlic, crushed
Salt & pepper, to taste
2 big handfuls of baby spinach

Method

Heat a pan over low heat. Add the olive oil and onions and saute for 2 mins. Add the garlic and saute until fragrant.

Add the mushroom and saute for 1 min, then add the spinach. Cook until the spinach has wilted.

Ingredients for the Stuffed Mushrooms

6 Swiss Brown Mushrooms, peeled & stalk removed
A small handful halloumi, grated
A small handful parsley, chopped
Salt & pepper to taste
Garlic infused olive oil
Dill fronds, to garnish

Method

Heat oven to 180 degrees.

Combine the cheese and Parsley and season with salt and pepper.

Spoon onto mushrooms, season with salt and pepper, and drizzle over olive oil.

Place on a baking tray and roast with the tomatoes and asparagus for 15 mins.

Ingredients for the Asparagus & Tomatoes

1 bunch of baby asparagus, ends removed if you prefer
10 truss tomatoes
2 cloves garlic, bruised with the back of a knife and cut in half
Garlic-infused olive oil
Salt & pepper to taste

Method

Place asparagus and tomatoes on the tray with the stuffed mushrooms, scatter the garlic between them, drizzle with olive oil, and season with salt and pepper.

Roast for 15 mins.

Pop it all on a platter or divide it between 2 or 3 plates. Garnish with dill fronds and serve.