Mushroom stuffed Eggplant Lasagne Boats Recipe

Celebrate Father’s Day with a delightful and nutritious culinary creation!

This year, we’re bringing three recipes that incorporates a beloved ingredient: mushrooms.

Beyond their delectable flavor and versatile culinary applications, mushrooms offer a host of health benefits, making them a wonderful addition to any dish.

• So why not honor the special fathers in your life by treating them to a wholesome and delicious meal that includes these incredible fungi?

Mushrooms have long been recognized for their remarkable nutritional profile. They are low in calories and fat, making them an excellent choice for maintaining a healthy diet. Additionally, mushrooms are a great source of essential vitamins and minerals, including potassium, selenium, and vitamin D. These nutrients play a vital role in supporting overall health and well-being, promoting strong immune function, and reducing the risk of chronic diseases.

But the benefits of mushrooms extend far beyond their nutritional value. They are known for their unique flavor profiles that add depth and richness to any dish. Whether sautéed, grilled, or roasted, mushrooms offer a satisfying umami taste that can elevate a variety of recipes. So, this Father’s Day, show your appreciation for the special dads in your life by preparing a mushroom-infused masterpiece that will tantalize their taste buds and nourish their bodies.

Get ready to indulge in the extraordinary taste and health benefits that mushrooms bring to the table with these incredible recipes!

• Chicken and Mushroom Marsala
• Mushroom stuffed Eggplant Lasagne Boats
• Speedy chopped mushroom and lamb curry

Mushroom stuffed Eggplant Lasagne Boats

Serves 4-6

Ingredients:

• 500g white button mushrooms
• 1 onion, finely diced
• 1 carrot, finely grated
• 1 stalk celery, finely diced
• 2 cloves of garlic, sliced
• 250g lean beef mince
• 1 x 400g tin diced / crushed tomatoes
• 4 medium eggplants
• 150g mozzarella cheese, grated
• Fresh basil leaves, for serving
• Chilli flakes, for serving
• Salt and pepper, to taste
• Olive oil, for cooking

Method:

1. Blitz mushrooms in a food processor or finely chop.
2. Heat a large dry saucepan / Dutch oven over medium heat and cook the mushrooms until they release all their liquid and are dry and turning golden on the edges.
3. Season lightly with salt and pepper.
4. Remove from the pan.
5. Add a drizzle of olive oil to the pan and add the onion, carrot and celery.
6. Cook until the vegetables are very tender.
7. Add the garlic and cook until fragrant.
8. Add the beef mince and cook until browned.
9. Return the mushrooms to the pan along with the tinned tomatoes and a good pinch of salt and pepper.
10. Rinse the tin of tomatoes out with a little water and add to the pan.
11. Bring to a simmer.
12. Gently simmer until the sauce has thickened and the flavour has developed.
13. Taste to adjust seasoning.
14. While the sauce is cooking, preheat oven to 200˚C.
15. Cut the eggplants in half and slice a criss cross pattern into each half.
16. Drizzle with olive oil and season with salt and pepper.
17. Place cut side down on a lined baking tray.
18. Bake for 20 minutes, depending on their size until nice and tender.
19. Switch oven on to grill mode.
20. When the sauce has thickened, spoon a generous mound onto each eggplant half.
21. Scatter over the grated mozzarella.
22. Place under the grill and cook until the cheese melts and begins to get golden brown spots all over.
23. Scatter the eggplant boats with chilli flakes and fresh basil leaves and serve.