Stuffed mushrooms are the way to go when you have people over. Add a good cheese and some spinach to balance it all out, and you have a winner on your hands. We recommend popping our stuffed portobello mushrooms on the braai right before serving to give them a delicious smoky flavour.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
8 portobello mushrooms
3 tbsp olive oil
2 cloves garlic, crushed
16 baby tomatoes, halved
200g spinach, washed and shredded
1 cup ricotta
Salt and black pepper
Balsamic reduction, to serve

METHOD
1. Preheat oven to 200°C
2. Rub the mushrooms with some of the olive oil. Place them in a roasting dish and set aside.
3. Heat a little olive oil in a large, deep pan and sauté the garlic with the tomatoes. Once just browned, remove from the pan and set aside. Using the same pan, cook the spinach until just wilted(it won’t take very long, about 5 minutes).
4. Spoon roughly 2 heaped tablespoons of ricotta into each mushroom cap, followed by the wilted spinach and a few tomato halves.
5. Season to taste with salt and pepper and drizzle with some olive oil.
6. Bake for 18–20 minutes, until mushrooms are lovely and tender.
7. Drizzle with balsamic reduction to serve.

The post Ricotta and spinach stuffed portobello mushrooms appeared first on MyKitchen.

Shyly hiding in the woods or proudly displayed on the shelf, supermarket mushrooms are rich in antioxidants and full of flavour. 

By Roxy Greeff

BUTTON

Small and white, button mushrooms are an immature form of the common mushroom. These have a lovely woody taste that gets stronger as you cook them. They can be used in almost any dish.

PORTOBELLO

The biggest of the commonly cultivated mushrooms, portobellos belong to the same species as button mushrooms. Recognisable by their giant caps, they make a satisfying vegetarian burger patty or can be stuffed for a great starter.

PORTABELLINI

Also called brown mushrooms, these immature portobellos are similar in size and shape to button mushrooms. They have an intense earthy flavour, which makes them delicious in salads, soups or sauces.

SHIITAKE

These are an iconic flavour in East Asian dishes, where they’re popular for their medicinal properties. They work best in stir-fries, but are also tasty with pasta.

OYSTER AND KING OYSTER

With their slightly fishy taste, these mushrooms really do live up to their name. King oysters differ from their cousins in that they are stockier with a large, meaty stem. Pair them with white meat.

SHIMEjI

This is one mushroom you shouldn’t be eating raw because of its bitter taste. Once cooked, however, it exhibits a beautiful nutty flavour with a slight crunch. It’s especially delicious slow roasted whole with butter.

ENOKI

Also known as golden needle mushrooms, these can be recognised by their clusters of long, thin stems and tiny caps. They have a delicate flavour and are best served raw to retain their fresh crunch.

The post How well do you know your supermarket mushrooms? appeared first on MyKitchen.