Tag Archives: healthy

Mushroom Shroom burgers

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Mushroom burger is my fav burger in the world.

In Melbourne, the Prahran market mushroom burger (pop up every saturday morning only) & the Grilled Mushroom burgers are my favs!

The Prahran one, served with chargrilled Barbie Portobello shroom on fresh sourdough bread & mayo with a spicy kick. *Real FINE*

While the Grilled one, served with flat jumbo shroom with fresh salad, roasted capsicum from jar, pesto, mayo, cheese, served on a toasted bun (traditional or panini) *health KICK*

Personally I prefer the prahran burger more, but practicality wise, it is quite difficult to get since it’s only there on Saturday. I wish they have a proper store…. I would go every week!

This week I decided to spread my love of Shroom Shroom burgers with my family and friends. The Piccoloseeds held a Birthday Dinner at home and made SHROOM SHROOM burgers as main course.

Our guests really enjoyed the burgers!!! It was juicy, fresh, and packed with flavours of pesto, mayo, stir fried onions. The Provolone cheese is a bonus – like mozzarella but more mature.

Portobello Burgers with Pesto & Provolone

Makes 4

ingredients

  • 1/2 cup purchased pesto
  • 1/4 cup mayonnaise
  • 4 sourdough, whole grain, or ciabatta rolls, split horizontally
  • 4 portobello mushrooms, stemmed, dark gills scraped out
  • Olive oil
  • 1/2 – 1 onion, sliced, fried
  • 4 cups salad leaves/ arugula leaves
  • 4 slices provolone cheese
  • Garden Salad and sweet potato chips to serve

Method

  1. If you want to serve Burgers with garden salad and sweet potato chips – Make it first. I used mixed leaves, tomatoes, asparagus, with balsamic vinegar for the salad. 4 small sweet potatoes, cut into chippies and baked for ~1 hour or until dried and crisp.
  2. Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
  3. Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
  4. Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough fried onion to cover, salad and cheese. Press roll tops over and serve with garden salad & Chips.
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Ciabatta Roll with salad and fried onions
Mushroom burger served with garden salad and sweet potato chips

Recipe adapted from Epicurious

If you haven’t tried mushroom burgers yet – Please try one. It’s worth it! My photo taking skills are horrible. I should stop relying on iphones or take photos while drinking!

xx

Piccolowing

 

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Pumpkin, Spinach & Lentil Lasagne

My Vegetarian Lasgne
My Vegetarian Lasgne

Going meat free can be difficult sometimes. You may feel like you need to eat differently from family and friends. While this is sometimes true, I believe there’s always ways to alter recipes to suit everyone’s taste.

Lasagne is one family tradition that you can try meat free.

Ingredients:

    • 1 tbsp olive oil
    • 1 brown onion, finely chopped
    • 2 cloves garlic, crushed
    • 900 g Naranka Gold Pumpkin, peeled, cut into 1.5cm cubes
    • 2 x 400 g cans brown lentils, rinsed, drained
    • 1/2 cup vegetable stock
    • 690 g bottle Coles Brand Italian Tomato Passata
    • 500 g ricotta
    • Good pinch ground nutmeg
    • 375 g pkt fresh lasagne
    • 120 g pkt baby spinach, trimmed, finely shredded
    • 1.5 cup Tasty cheese, grated (I used 1 cup plus parmesan cheese)
    • Rocket leaves, to serve

Method:

    1. Preheat oven to 190°C or 170°C fan. Grease a 26cm x 20cm x 6cm baking dish.
    2. Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes or until soft and lightly golden. Add the garlic and cook for 1 minute. Add pumpkin, lentils and stock. Reserve 1 cup of the passata and stir the remaining passata into the pumpkin mixture. Cover and bring to the boil. Reduce heat slightly and cook, covered, for 20 minutes or until the pumpkin is tender and the mixture is thick. Transfer to a large bowl to cool slightly, then refrigerate until cold.
    3. Meanwhile, use a fork to mash the ricotta in a bowl. Stir in nutmeg. Season.
    4. Line the base of the prepared dish with a layer of lasagne sheets. Spread over half the pumpkin mixture, then top with another layer of lasagne sheets.

      First half layer of pumpkin and lentils
      First half layer of pumpkin and lentils
    5. Sprinkle with the ricotta mixture and use damp fingertips to spread evenly.

      Second half of pumpkin and lasagne with spinach and ricotta
      Second half of pumpkin and lasagne with spinach and ricotta
    6. Spread over the remaining pumpkin mixture, then top with remaining lasagne sheets. Spread over the reserved passata to cover completely. Sprinkle with cheddar.

      Third layer of Passata & Cheese
      Third layer of Passata & Cheese
    7. Bake for 45 minutes or until golden and cooked through. Serve with rocket.
      After 45 minutes of baking!
      After 45 minutes of baking!
      Served with garden salad
      Served with garden salad

       

I made this for a dinner gathering with a couple of friends and they all liked it! My friends and I are surprised by how delicious a vegetarian lasagne can be. It has much less fat then traditional meat lasagne but the lentil and pumpkin texture resembles meat – great replacement!

Nutritionally, Legumes provide a range of essential nutrients including protein, low glycemic (GI) carbohydrates, dietary fibre, minerals (iron, zinc, calcium and magnesium) and B vitamins. They are also low in fat, sodium, and gluten free.

Eating legumes can play a role in preventing chronic disease, including cardiovascular disease, diabetes and overweight, as well as improving gut health.

The Grains & Legumes Nutrition Council recommends 2 – 3 serves (1/2-1 cup cooked) of legumes a week.

This recipe is adapted from Coles.

Piccolowing

 

Cauli-noflour-Pizza

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When I had this cauliflower pizza the first time. I have already fell in loveeeee with it ❤ I can’t remember how many times i have made it since, must be too many that I can’t count.

Why?
Because I can eat a lot (half a pizza as part of my main meal!!!), and not feel heavy, oily, and super full.
I also easily get 3 serves of veggies in from this dish, and in a pizza format, i mean, eating veggies cannot get better than this!!

Okay, so now,  I just make my own recipe off by heart.  Which is probably not the best thing for blogging, because I have weird taste buds and likes plain food, so my re-created recipe would probably be a little bland 😛

So I will link you to the recipe from popsugar that I used at the very first time, and share with you my alteration of my recipe.

http://www.popsugar.com.au/fitness/Recipe-Grain-Free-Low-Carb-Vegetable-Pizza-31420634

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– I halved the mozzarella cheese in the pizza base (using 1/2 cup)
– I added garlic ~2 tsp and some herbs into the pizza base to bake
– Baked base pizza for longer ~30minutes
– I add whatever topping is around home (eg mushrooms, spinach, capsicum, onion)

This pizza is suitable for those that need gluten free, have a wheat intolerance, for vegetarians, and those that need to increase veggie intake and maybe lose some pounds.

This recipe does take a lil more time and effort than buying a pizza dough and just put toppings on. But i tell you. IT’S. WORTH. IT. Try this recipe when you have a day off or need a cooking therapy.

Piccolowing