My recipe for lemony stuffed Mushrooms. Cookery, recipe,
[Music] hello I’m Kathy you may have seen a couple of my videos on home decor you know reads and garlands outside and some of my sewing um I’ve decided to do the odd little Vlog on um cooking we became vegan uh six months ago after my husband had a heart attack um um and that’s another story but we did it for health issues um and struggled on finding stuff to eat um really that we we really enjoy um and I fancy doing stuffed mushrooms but I couldn’t find a recipe that I really fancy making so I made up my own and I’m going to just show you how to do it and it’s not specifically for vegans anyone that enjoys um vegetables and rice and stuff like that can can do it do it as an accompaniment to something else even a steak um whatever you you want really but I’m going to show you how I did mine the stuffed mushrooms I’m going to make are Mediterranean stuffed mushroom and they taste of of lemon very very nice so the first thing I want to to do is make um a lemon vinegret just a simple vinegret um I don’t usually put Garlic in mine because my daughter hates garlic but um I’ll show you what I do and I use this vinegarette um to to coat the mushrooms and as I cook them and also through the rice but I’ll show you how to do that first first off I need some zest um some lemon zest this gives um a lovely little bite to the um recipe I don’t make it um I don’t do this very a very fine zesting tend to use quite the wide um side of the grer you only need half a lemon’s worth really you can you can do it much finer if you want to I just like to see the little bits of um of lemon you only need a [Music] bit just put my lemon zest aside and I just want to get some juice [Music] now I am going to use some bottled lemon juice as well but I find that the fresh lemon juice gives it a nice of flavor other things you’re going to need for this are mustard honey and olive oil okay that’s my lemon juice just going to pour that into the my jug try not to get any stones in there it Pips or did manage to get a pip in there oh no it’s stuck underneath good right we need a little bit more than that you can use all fresh lemons fresh lemons are much nicer but it would take about six lemons to do this so it’s more cost [Music] effective we put in a good spoon of hor and mustard it’s not mustard just a minute vegan mustard just going to whisk that up off there can also use maple syrup instead of um honey we don’t use a lot of honey it’s very rare but I’m using honey in this recipe um and I’ve also got some th here to put into the recipe though last time I made it I didn’t bother using the time and it was it was still nice using flowers as well bur in flour it’s fine sometimes you can just strip the leaves off the stalk with your fingers other times they stick sticks like M you can’t get more I want any stalks that’s how the time flowers off edible sometimes when I make um a vegan cottage pie I put time in and I’ll put the little little flowers on top after it’s cooked okay now we want the olive oil extra virgin olive oil and I’m just going to put about a third um plastic vinegar you’d use 50/50 I think but I don’t like too much olive oil so just a good glug salt and black pepper the taste oh and a little bit of the lemon zest nearly forgot the lemon zest makes a difference just going to give it a taste it’s a little bit more honey and a bit more Olive more lemon zest this is lovely over the salads bit more of this a bit more mustard I’m just kind of having doing a bit of a guess really but I will put the recipe on the end of my video oh I’m almost out of my mustard let’s see what that’s like now you want this to be a little bit sweet and Lemony and once you’ve made it once you’ll know how you like it oh yes that’s nice that’s better but you get the idea it’s what it looks like you don’t have to put the time in time adds a little bit more depth of flavor and a little bit more pepper but you don’t need it that’s taste nice that’s just right next I’m going to chop the um the vegetables onion red pepper and stalks from the mushrooms [Music] [Applause] right just going to peel the mushrooms take the centers out usually just do these for me and my husband but but my daughter um and son-in-law to be coming tonight and my son is here though he seems to have an aversion to anything vegetable but basically take your your stalks out you can cut those up put them in with um with your vegetables cuz we’re going to just bake those a little bit in the oven in foil [Music] right these vegetables I’m now putting into the um oven just to bake them for a few minutes get them cooked through little bit of salt and pepper on there and olive oil little drizzle of olive oil we’ll get those get those into the oven what I did forget was to add in my mushroom mushroom stalks little end of mushroom that broke off they can all go into the oven just to start them cooking through okay okay just going to put these um mushroom these mushroom heads in here Upside Down chop bit up and then we’re going to drizzle them with olive oil drizzle of olive oil and lemon just to start them off find a little bit of liquid will come out as they um cook just put those into the oven just going to put my rice to cook I’m using uh Brown whole meal rice you can use whatever you you please it would work well with um wild rice asmati rice I think do I know that I can get this quite quite sticky so um I’m using this one all of my peelings um go into um the compost apart from I’m not putting this in with the um with seeds in the rest of it will go into the compost we got think we’ve got enough rice in there I’m just going to bit a little bit of um PE love seasoning into there and a vegetable stock Cube little bit of salt I can add more to flavor later if I need it mushrooms of uh cooked just going to put them onto the foil just put a tiny little sming of olive oil just to stop it from sticking and I’ll do this with the with all of them in their own separate bit of foil and then put the mixture into it afterwards [Music] I’ve actually just put another stock Cube into here um because it was a little bit Bland bit more water bit more of a stock cubing just the vegetable stock cubes you can use proper vegetable stock if you have it um I used one stock Cube for enough for four um mushrooms but I’m doing six this time so I’ve added another stock Cube into here just going to cut a little bit of garlic to put through the um rice tiny bit my daughter really doesn’t like garlic so I won’t get away with putting much on but they do give the um rice and vegetables a nice little kick of flavor just a background um flavor I’m going to grate a little bit of the vegan cheese into the um rice I do struggle with vegan cheese um I love cheese but finding one that I can eat that’s vegan has been very hit and miss but the cathedral city one is quite um I can manage that one rice is well cooked now um I like it a little bit wet um for this recipe a little bit sticky and wet so I tend to overcook the rice a bit um um just cuz I want that stickiness so I say I use whole meal the brown rice um for doing these you can use white rice uh white rice will cook quicker than the uh whole meal rice just going to just going to mix the vegetables in next and the the lemon and then we’ll assemble it all I’ve drained the the rice train the rice just going to put this little bit of garlic into here this is my baked vegetables I’m going to put these into here next just stir them through mix them well through you want the rice a bit sticky Dr or you obviously dry your liquid out want it a bit sticky right next we’re going to go through with some of this lemon vinegarette give it a little bit of a stir before you put it in stir that through let me just see if it’s lemony bit more to remainder will um be used on the salad anything remain me right then we need to put a bit of cheese through it just have a taste nice needs a little bit of pepper PE oh messy messy messy woman okay it’s ready next do the Great the cheese through it cathedral city is um quite a strong flavored vegan cheese could put parmesan through or peino really doesn’t take a lot to get a lot of flavor okay that’s about done I’m going to spoon a little bit of the um lemon vinegret into the middle then I’m going to add the rice mixture just wash my hands cuz I’m I may need to just use my hands to press this down more of the pepper and onion into that okay little bit of cheese on the top now and we’re going to bake them in the oven that will take only about 10 minutes um I’m not going to wrap them completely I’m going to leave it open so that the cheese can kind of on the rice on top can get a little Brown I’m just going to prepare the others [Music] I’ve got a lot of rice left over here enough to do another six probably but I’ll keep this in the fridge till tomorrow and I’ll eat this tomorrow with um at lunch time with um some crusty bread and something else from for my lunch I’m going to put these in the oven now on about 170 degrees for 15 minutes just keep checking them and to make sure that they don’t burn okay these are out of the oven now just peeling the foil down to make sure that they they’re staying together nicely you’ll see the vegan cheese on top um it’s kind of Blended in a bit it’s melted a bit um non-vegan Dairy cheese will give you more of a melted finish and you could put those under the grill um and get a nice Brown top but I don’t want to do that with the vegan cheese because it may go a bit hard on top um they’re nice and hot and perfectly cooked these are all out of the oven now I’ve served these two up on a warm plate with nice green salad and warm sadough bread I’ve used plant-based bread but you could use butter or whatever you normally use and will’ll put a little bit of the lemon um dressing to go over the top of the salad thank you for watching thank you for your patience I hope you come back again I’m going to post the recipe now 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