New: BBQd field mushrooms, balsamic roasted vegetables with hazelnuts and feta
This dish was a combination of our love of mushrooms, what we had in the fridge and my desire to eat a bit more veggie food. The flavour of everything was great and matched each other and the consistencies worked really well together too.
The roast vegetables for 4:
- 2 parsnips (290g)
- 1 sweet potato (272g)
- 1 butternut pumpkin (860g)
- 1 red onion
- 3 garlic cloves, crushed
- 30g of hazelnuts, smashed
- 2 tbs vegetable oil
- 2 tbs balsamic vinegar
Cut into even bits. Mix the garlic, oil and balsamic vinegar and brush over all of the vegetables. Put into oven at 180C (or 200C if not fan assisted). Roast for 40 minutes but turn them over every 10 minutes.
The mushroom marinade:
- 1 1/2 tbs vegetable oil
- 2 garlic cloves, crushed
- Juice of half a lemon
Mix all and brush over all sides of the mushrooms (I used 4 large mushrooms) and leave for 30 minutes before putting on a pre-heated bbq. Cook on a medium heat, turning over once. Total cooking time about 5 mins depending on the size of the ‘shrooms.
Serve with lettuce and a bit of Meredith persian feta.
| Nutrition Facts for the veggies |
|
Serving Size 452 g
|
|
Amount Per Serving
|
| Calories 369 |
|
% Daily Value*
|
|
Total Fat 12.1g 19%
|
|
Saturated Fat 1.8g 9%
|
| – Trans Fat 0.0g |
|
– Cholesterol 0mg 0%
|
|
Sodium 43mg 2%
|
|
Total Carbohydrates 64.8g 22%
|
|
– Dietary Fiber 13.9g 56%
|
| – Sugars 16.2g |
| Protein 6.4g |
| Nutrition Facts for mushrooms and marinade |
|
Serving Size 108 g
|
|
Amount Per Serving
|
| Calories 116 |
|
% Daily Value*
|
|
Total Fat 10.6g 16%
|
|
– Saturated Fat 2.2g 11%
|
|
– Cholesterol 0mg 0%
|
|
Sodium 9mg 0%
|
|
Total Carbohydrates 3.8g 1%
|
|
– Dietary Fiber 0.9g 3%
|
| – Sugars 1.7g |
| Protein 2.6g |
Plus 66 cals for 25g of Feta, making the total per portion 543 Cals.
