5 medium leeks, sliced; 500g portabellini mushrooms, sliced; 3 cloves garlic, minced; 400g baby spinach; 2 Tbsp butter; 2 Tbsp flour; 350ml milk; 2 tsp mustard; pinch nutmeg; \u00bd cup grated Parmesan; 4 large free-range eggs; salt & pink peppercorns; olive oil<\/p>\n
Preheat oven to 200\u02daC and prepare 4 ramekins on a baking tray. Blanch the spinach quickly by placing it in a colander in the sink. Pour over a freshly boiled kettle of water and then immediately rinse with cold water. Squeeze all the water out and set aside. In a large frying pan over high heat saut\u00e9 the mushrooms in a drizzle of olive oil until golden brown. Set mushrooms aside. In the same pan add in the 2 Tbsp butter, the leeks and garlic and cook until the leeks are tender and the garlic is fragrant. Sprinkle in the flour and stirring constantly cook the flour for a few minutes. Pour in the milk and stir until smooth. Bring to a simmer. Season with salt, pepper, mustard and nutmeg. Once the mixture is thick, remove from the heat. Stir in the mushrooms, spinach and Parmesan.<\/p>\n
Divide mixture between ramekins and create a well in the centre of each one. Crack an egg into each well and bake for 10-15 minutes until the eggs are cooked to your liking. Sprinkle with some crushed pink peppercorns and serve.<\/p>\n
For a light lunch, you can’t go wrong with the\u00a0portabellini stuffed peppers with tomato, basil <\/strong>and barley\u00a0<\/strong><\/p>\n 5 bell peppers; 250g white button mushrooms, sliced; 2 garlic cloves, minced; 2 cups cooked barley; \u00bc cup fresh parsley, chopped; \u00bc cup fresh basil, chopped; 2 cups cherry tomatoes, halved; 250g smooth ricotta; olive oil; Salt & pepper<\/p>\n Preheat oven to 180\u02daC. Prepare the peppers by slicing them in half and deseeding them. Place them facing up on a baking tray lined with baking paper. In a large frying pan over high heat saut\u00e9 the mushrooms in a little olive oil. When almost cooked add the garlic and season well. Cook until the garlic is fragrant and the mushrooms are golden brown. Set the mushrooms aside on a cooling rack placed on top of a baking tray. This will allow the mushrooms to drain any excess liquid and not sweat.<\/p>\n In a large bowl combine the barley, fresh herbs, cherry tomatoes and ricotta. Season and mix well. Fold in the mushrooms. Stuff each pepper half with some of the mushroom and barley mixture.<\/p>\n Bake for 15-20 minutes until the peppers are tender and the filling is hot.<\/p>\n Serve with a fresh green salad.<\/p>\n <\/p>\n Dinner time is sorted with this easy and delightful\u00a0chicken <\/strong>and mushroom skillet<\/strong><\/p>\n 700g boneless skinless chicken thighs; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp dried thyme; salt & pepper; olive oil; 500g white button mushrooms, sliced ; 1 Tbsp butter; 4 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried thyme; 125ml chicken stock; 1 tsp wholegrain mustard; \u00bc cup fresh parsley, chopped<\/p>\n Dry chicken thighs with paper towel and place in a large bowl. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning and a drizzle of olive oil.<\/p>\n Heat a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and almost cooked through. Remove chicken from pan and set aside. To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until golden brown. Add the garlic, thyme and oregano; saut\u00e9 until fragrant. Deglaze the pan with chicken stock. Simmer and reduce and then add the mustard. Return chicken to the pan and stir through the fresh parsley. Serve on a bed of zoodles, cauliflower rice or your favourite veggies.<\/p>\n Why all the fuss about mushrooms? The Power of Pink campaign assists in increasing awareness of the protective properties of mushrooms. They are rich in anti-oxidants and contain selenium in quantities much higher than any other plant food. These elements work together to protect the body against cancer. So what better way to keep healthy this World Cancer Day than by adding mushrooms to your grocery list.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/joburg-north\/wp-content\/uploads\/sites\/19\/2020\/02\/site-img-1-1.jpg\")
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