gluten-free; sugar-free & yeast-free
2 large black mushrooms
½ cup (125 ml) feta, crumbled
1 celery stalk and leaves, finely diced
1 baby marrow, finely diced
¼ red pepper, finely diced
1 tablespoon (15 ml) fresh parsley, chopped
1 teaspoon (5 ml) fresh sweet basil, chopped
1 tablespoon (15 ml) tahini
zest and juice of ½ lemon
1 teaspoon (5 ml) herbal salt, or to taste
a pinch of cayenne pepper, or to taste
1 teaspoon (5 ml) olive oil
1 Wipe the mushrooms with a paper towel to remove any dirt.
2 To make the filling, place the feta, celery, baby marrow, red pepper, parsley and sweet basil in a bowl together with the tahini and lemon zest and juice and season. Mix well.
3 Cut the stem of the mushroom away to make a slight hollow. Chop the stem up and add to the rest of the filling ingredients.
4 Place the filling in the mushrooms and drizzle the olive oil over.
5 Grill for ±15 minutes or pre-heat the oven to 200°C and bake for 20 minutes.
6 Serve on a bed of rocket.