nutty mushrooms

hi all,

thanks for your great response to my banana cake post! any love is much appreciated!

today i’m going to share with you a quick little recipe inspired by a recipe in a delicious magazine i was reading in a cafe today. i was called a ‘forager’s plate’. essentially a big flat mushroom topped with a breadcrumby mixture. so since our family has been gathering mushrooms every time we go to the shops courtesy of my little sister, i decided to make us a big nutty mushroom to go alongside our mushroom pasta.

nutty mushroom (serves 4)



  • 4 large flat mushrooms, about 10 cm diameter
  • 1/3 of a cup of pumpkin seeds
  • 1/3 of a cup of sunflower seeds
  • 1/3 of a cup of pine nuts
  • 2 cloves of garlic, finely chopped
  • 1/2 a cup of coarsely chopped basil
  • 1/2 a cup of olive oil


  1. preheat oven to 200 degrees (celsius)
  2. pulse seeds and nuts in a food processor until coarsely chopped. don’t over blend.
  3. remove the stalks of the mushrooms and chop finely. add to nut mix.
  4. add chopped basil and garlic to nut mixture and stir to combine.
  5. spoon nut mixture into mushroom cavity and drizzle an even amount of oil over each mushroom.
  6. place mushrooms on baking tray and cook for 15 minutes.

this is a picture of the mushrooms before cooking. see how vibrant the colour is?

anyway, just a quick one. hope you enjoy (they are delicious!)

love josie


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