Spelt, Pine Nut and Feta Stuffed Mushrooms

On occasion, I know I’ve been guilty of making healthy nourishment seem overcomplicated. Creating recipes with lots of ingredients, several steps and perhaps portraying an unrealistic representation of how eating well and deliciously every day should be. Of course, you can find a lot of sweet treats on this blog which celebrate the pairing of nutrition and indulgence, but I know we don’t often have the time to make these on a daily basis. I assure you that I also do not whip up a batch of cookies, a loaf of banana bread and several stacks of pancakes each day so I thought I would share something a little more along the lines of what I whip up for dinner that takes very little by way of preparation and also serves a few meals to keep me going in packed lunches as well.

These spelt, pine nut and feta stuffed mushrooms are absolutely perfect – they require minimal ingredients, time and they’re truly divine little parcels of heaven packed with flavour. They’re great for a springtime lunch or dinner lunch paired with a tasty salad and/or grilled chicken. Give them a go!

Ingredients

Serves 6

  • 6 portobello mushrooms
  • 1/2 cup uncooked pearled spelt (or 1 cup cooked)
  • 50g feta crumbled
  • 2 cloves of garlic (minced)
  • 2 teaspoons mixed herbs
  • Pinch of salt and pepper
  • A drizzle of olive oil
  • A large handful of pine nuts
  • A handful of fresh spinach
  • A handful of fresh parsley
  • A squeeze of fresh lemon juice

Method

Pre-heat your oven to 160°C.

Remove the stems from your mushrooms and place on a baking tray. Drizzle with a little olive oil and sprinkle with a pinch of salt and pepper and rub to completely coat. Place in the oven for 15 minutes, turning over halfway through.

In the meantime, rinse your spelt and cook in a pan on the stove in 1 cup of boiling water and the mixed herbs (skip this if using prepared spelt). When cooked through, add the garlic and spinach and stir through. In a separate pan, gently toast the pine nuts until golden brown on the outside (this should only take a minute or so).

Remove the mushrooms from the oven and stuff with the spelt mixture. Crumble the feta and sprinkle the pine nuts and parsley over the top. Add a squeeze of fresh lemon juice, then serve and enjoy!


Looking for more simple savoury recipes? Try this orange marinated chicken, mango and guacamole salad.

Maxine Ali

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