Mexican Spiced Aubergine Stuffed Field Mushroom by The Greedy Fox
Mushrooms are all too often just an ingredient, never the star of the show. We think this is a tragedy, give them the chance and they can be your leading lady. This is one of the best mushroom recipes you will try. We have this one as a Vegan mushroom recipe by using vegan Mozzarella but if you are not vegan normal Mozzarella will do just fine. Vegan cheese is getting better every day if you are looking to try it check out these guys www.mozzarisella.co.uk
This is a great starter dish and very low fat too. Mozarella is a great cheese for making the fat content of a dish low instead of cheddar or similar cheese. We managed to get hold of some flat field mushrooms but portobello mushrooms are easy to come by and work just as well.
Recipe Cost: £2.42
Cost Per Portion: £1.21
2 large flat field Mushrooms (often easier to get Portobello mushrooms)
1/2 Aubergine small diced
1-2 teaspoons The Greedy Fox Mexican Seasoning
100 gram Vegan Mozzarella
or 100ml passata
1/2 small diced yellow pepper
2 finely chopped spring onion
Handful chopped coriander
Pre-heat oven 200 degrees
Clean mushrooms and scrape out brown gills, set aside.
In a frying pan Fry the aubergine over a med-high heat for 2 mins add seasoning and cook for a further minute, remove from pan and set aside.
In a bowl mix the aubergine and pepper mix,spring onion, mozzarella and Mexican Ragu mix until all combined.
Stuff mushrooms and bake for 8-12 mins until cheese is melted and golden.
Remember our kits are multiple use meal kits, one pot will make between 4 and 5 delicious family meals. Our seasoning blends are also perfect for people who meal prep, making your food tasty and healthy. They contain no additives or nasties and whilst we cannot guarantee any cross contamination (but rest assured we are working on it), our daughter is coeliac so our products are naturally gluten free.