Portabello Tartlets with Sunflower Seed Salsa – Super tasty vegetarian snacks

Name: Portabello Tartlets with Sunflower Seed Salsa
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 500 g all-butter puff pastry; handful fresh thyme sprigs; handful fresh rosemary sprigs; 500 ml warm vegetable stock; 1 large cloves garlic, peeled and finely sliced; 1 large lemon, zest peeled off in long strips; 4 small cinnamon sticks; 30 g unsalted butter; 9 large portabello mushrooms; salt and freshly ground black pepper; 3 tablespoons olive oil; 30 g sunflower seeds, roughly chopped; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 20 g parsley, roughly chopped; salt and pepper, to taste; 200 g feta, finely crumbled; 40 g parmesan cheese, finely grated; 2 tablespoon harissa paste

These lovely dark portobello mushrooms are super healthy and can be enjoyed right through the year. Mushrooms are a superior source of the B vitamins, antioxidants, fibre, and protein.

by South African Mushroom Farmers' Association

10-10-2020 17:22

in Recipes

Tasty, unique and packed with so much goodness, that is the best description for these puff pastry portabello tartlets. It takes a bit of time to prepare these goodies but it is definitely worth it.

To prepare these portabello tartlets, the mushrooms are baked in a piquant vegetable stock liquid for one hour. Then, the puff pastry is prepared and baked to contain the delicious mushroom and filling. Next, the portabello mushrooms and divine filling is stuffed in the puff pastry before the portabello tartlets are placed in the oven to bake for a final 5 minutes.

These lovely dark portobello mushrooms are super healthy and can be enjoyed right through the year. Mushrooms are a superior source of the B vitamins, antioxidants, fibre, and protein. So, mushrooms are ideal for a vegetarian and vegan diet. They are also really low in kilojoules, so if you are monitoring your calorie intake, mushrooms are the way to go.

Serve these mushroom puff pastry bites on a platter or as a light vegetarian lunch. Don’t forget to add dollops of the sunflower seed salsa.

Portabello Tartlets with Sunflower Seed Salsa

Recipe by South African Mushroom Farmers’ Association Course: SnacksCuisine: GlobalDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

hours

Ingredients

500 g 500 all-butter puff pastry
FOR THE MUSHROOMS
handful fresh thyme sprigs
handful fresh rosemary sprigs
500 ml 500 warm vegetable stock
1 1 large cloves garlic, peeled and finely sliced
1 1 large lemon, zest peeled off in long strips
4 4 small cinnamon sticks
30 g 30 unsalted butter
9 9 large portabello mushrooms
salt and freshly ground black pepper
FOR THE SUNFLOWER SEED SALSA
3 tablespoons 3 olive oil
30 g 30 sunflower seeds, roughly chopped
1 tablespoon 1 lemon juice
1 tablespoon 1 lemon zest
20 g 20 parsley, roughly chopped
salt and pepper, to taste
FOR THE FILLING
200 g 200 feta, finely crumbled
40 g 40 parmesan cheese, finely grated
2 tablespoon 2 harissa paste

Method

FOR THE MUSHROOMS
Preheat oven to 150˚C.
Put the first seven ingredients in a large roasting dish. Add the mushrooms and toss them in the liquid gently so they are well coated but do not break up. Make sure the mushrooms sit skin side down on top of the mixture and season with salt and pepper.
Cover with foil and bake for 60 minutes, basting the mushrooms every 20 minutes or so. Remove from the oven, lift the mushrooms out of the liquid and set aside to cool.
FOR THE SALSA
Combine all ingredients in a small bowl. Season well and set aside.
FOR THE FILLING
Combine the feta, parmesan and harissa in a medium bowl with ± 5 tablespoons of the mushroom poaching liquid, stir until smooth and spreadable, then set aside.
FOR THE PASTRY
Preheat oven to 200˚C.
Roll the puff pastry to a thickness of 5mm. Using a knife and a glass tumbler cut the pastry into discs just larger than the mushrooms. ± 10cm. Place the discs onto a baking tray lined with baking paper. Cut a border in each pastry circle about 2 cm in from the edge. Do not cut all the way through, you are just trying to create a little pastry border.
Bake the disks for 25-30 minutes until puffed up and cooked through.
Remove from the oven and press the centre down of each pastry disc leaving the border puffed up.
Add a spoonful of harissa cheese filling to each tartlet. Top each one with a whole portobello mushroom and squash it down to spread the filling.
Return tartlets to the oven for 5 minutes.
Serve the tartlets on a platter with dollops of fresh salsa and a crack of black pepper.