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Grilled Mushrooms with Pumpkin & Rosemary


Grilled Mushrooms with Pumpkin & Rosemary

key ingredient!

Fresh Fodder Pumpkin & Rosemary Dip


Medium/Large Mushrooms - we used lovely Swiss Browns
1 x 200g tub Fresh Fodder Pumpkin & Rosemary Dip
Unsalted butter
Olive oil
1 x clove of garlic, crushed
1 x medium Zuchinni - sliced finely on a long angle
1 x small/medium eggplant - sliced finely on a long angle
Baby spinach leaves
Salt and cracked black pepper
Sprig each of lemon thyme and rosemary, tear off the thyme and finely chop the rosemary


In a heavy based pan, melt a generous knob of butter with a little olive oil over a medium heat.
Add the crushed garlic and soften, being careful not to burn.
Remove any surface dirt from the mushrooms with a damp cloth and add the mushrooms, cup down, cooking for 3-4 minutes.
Turn and cook for a further 4-5 minutes cup up, moving them around in the buttery mix to coat the skin.
Leave enough room in your pan so that you can grill off the zuchinni and eggplant at the same time.
This will only take a couple of minutes on each side.
Once browned, quickly throw in the baby spinach and pop the lid on for a few minutes until they steam and wilt.
Remove the lid and sprinkle with a pinch of the chopped thyme and rosemary, and season with a little salt and a good dose of cracked black pepper.

Assemble the zuchinni and eggplant in a little pile on your plate - 3 or 4 pieces should create a nice little layered pile.
Arrange the mushroom cups onto your plate, and fill the cup with a spoonful of the Fresh Fodder Pumpkin & Rosemary Dip.
Top with the wilted spinach and an extra sprinkle of chopped herbs.

Tip - you could use little mushroom cups instead of large ones to make a finger food size