Mummy’s Fast & Easy

Happy Meatless Monday guys!

I hope you’re all having a great day so far! 
I am definitely having a great time today, despite the bad weather here in the UK. 
I’ve got lots of new stuff coming on my blog so stay tuned..
The recipe of the day is stuffed mushrooms with buckwheat. I added some ripe avocado, tomatoes and feta cheese so it kind of become a buckwheat salad.
There’s one thing to bear in mind when you buy buckwheat though (which I didn’t know, but one learns from experience, right!) – apparently there are two types of buckwheat, one’s called ‘kasha’, the grains are red or brownish, and when cooked it looks like the one in my pictures – mushy consistency. The other one (which I originally wanted to get) is lighter in colour and when cooked the grains stay whole, i.e., it’s not mushy.
Anyhow, buckwheat is delicious no matter which type you choose to cook.

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 4-5 Portobello mushrooms
  • 200g/7 oz buckwheat, cooked 
  • 1 ripe avocado, thinly sliced
  • 1 ripe tomato, chopped
  • 200g/7oz feta cheese
  • 2tbsp olive oil
  • 1tbsp lemon juice
  • salt
  • basil leaves for decoration

Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. Place the mushrooms on a baking tray, drizzle with a bit of olive oil and season with salt to taste. Bake in the oven for about 15 minutes.
  3. Meanwhile, mix the buckwheat salad – in a bowl, add the buckwheat, avocado, tomatoes and feta cheese. Mix well, then add the olive oil, lemon juice and salt. Mix gently.
  4. When the mushrooms are cooked, take them out of the oven and cool them down for 5 minutes.
  5. Stuff the mushrooms with the buckwheat mixture, decorate with basil leaves and serve.
Enjoy!
Mummy’s Fast & Easy

Tip: Try having buckwheat ‘kasha’ with butter and feta cheese only, it tastes amazing!