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Vegies - Broccolini Fusilli, Stuffed Mushrooms | vegies.com.auBroccolini Fusilli, Dill Stuffed Mushrooms
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Broccolini Fusilli, Dill Stuffed Mushrooms
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Vegies - Broccolini Fusilli, Stuffed Mushrooms | vegies.com.au | vegies.com.au Reviews
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Broccolini Fusilli, Dill Stuffed Mushrooms
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Broccolini Fusilli | vegies.com.au
http://vegies.com.au/broccolini-fusilli.htm
2 bunches of baby broccolini. 1 tbsp olive oil. 1 clove garlic crushed. A touch of ground pepper. Boil the organic fusilli in plenty of water for 14-17 minutes or till tender. Drain. Stem baby broccolini then chip into smaller pieces. Place broccolini into a small saucepan of boiling water for 5 minutes then drain. In a deep pan place olive oil, garlic, oregano, herbal salt, broccoli and fussilli over a low heat until ingredients are heated through. Sprinkle with some parmesan and serve.
Dill Stuffed Mushrooms | vegies.com.au
http://vegies.com.au/dill-stuffed-mushrooms.htm
4 large flat Mushrooms. 3/4 cup fresh white Bread Crumbs. 2 tsp Gourmet Garden Garlic. 2 tsp Gourmet Garden Dill. 2 tbsp Olive Oil. 1Pre heat the oven to 200C (400F). Remove the stalk from the mushrooms and chop the stems finely. 2In a bowl mix the mushroom stalks with all of the remaining ingredients. 3 Place the mushroom caps onto a baking sheet and spoon some of the mixture onto each of the caps. 4 Bake in the oven until the mushrooms are soft and the filling is slightly browned.
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