Healthy stuffed mushrooms & buckwheat

After over indulging in France I now find myself desperately trying to lose not only the extra weight I have gained from our recent trip but the weight that I didn’t lose from last year!

Bring on the Sirtfood diet.  Now in the middle of week three it is going well.  It is basically a Mediterranean diet which highlights a group of ‘sirt foods’ which have added health benefits.

The steam oven has been fabulous.  Such a great appliance for healthy cooking as it really does highlight the flavours of the food by retaining all the nutrients.  I have been adapting some of the recipes from the book to the steam oven which I may post later but in the meantime this is a quick and healthy mushroom dish I have cooked in the combi oven.  If you only have a conventional oven you could try cooking them with a little water in the base of the pan under the mushrooms.

This is the first time I have cooked buckwheat grains in the steam oven.  A vast improvement I have to say!  Delicious cooked in vegetable stock but you will need to add a pinch of sea salt if you are using your own, home made stock.

Ingredients:  Serves 2

6 large Field or Portabello mushrooms, wiped, stalks removed and chopped
1 tbsp Extra virgin olive oil
2 large cloves garlic, crushed
1 red birds eye chilli, seeded & chopped finely
3 spring onions, finely sliced
2 large handfuls of green kale, thinly sliced
Chopped walnuts
Grated good quality Parmesan cheese
Buckwheat to serve:
½ cup buckwheat, washed
¾ cup vegetable stock
pinch salt if using home made stock

Method:

1. Place the buckwheat and stock into the solid tray and steam @ 100°C for 20 minutes.
2. Remove from steam oven, wipe out cavity to prepare to turn to combi mode and set aside.
3. Line the solid tray with baking paper.  Remove the stems of the mushrooms and lay the whole mushrooms on the paper.  Chop the mushroom stalks finely.
4. Heat the oil in a heavy based pan and saute the spring onions, garlic, mushroom stalks and chilli.  Reduce the heat and cook for 5 minutes until soft.
5. Increase the heat a little, add the kale and stir well.  Cover pan and cook for another few minutes until just cooked but still a great colour with a little bite.
6. Brush the base of the mushrooms with a little olive oil.
7. Spoon the filling into the mushroom cavities pressing down the kale.  Sprinkle with chopped walnuts and the finely grated parmesan cheese.
8. Bake in the combi oven on Combination mode @ 180°C + 30% steam for 15-20 minutes depending on the size of your mushrooms.

Serve with the buckwheat on the side for a delicious sirt dinner 🙂