Grilled Mushroom Breakfast
This delectable dish features Swiss brown or Portobello mushrooms filled with garlic and butter, served alongside perfectly poached eggs and a herb-infused sour cream. Recipe written by Luke Croston.
40 minutes
Makes 4
All Year
This Lamb and Mushroom Blended Turkish Pizza blends 25% Mushroom + 75% Lamb Mince! By using the Blenditarian method (switching out some mince for finely diced mushrooms), add some extra flavour with mushrooms, it’s easy!
This recipe was created by Blenditarian. Making this recipe? Take a picture of it and share it on social media for a chance to win $10K thanks to The Blend! Learn more here!
Ingredients
- 125g mushrooms, finely chopped
- 375g lamb or beef mince
- 2 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp salt
- 4 pieces Lebanese bread
- ¼ cup pine nuts
- 1 tbsp olive oil
- ½ Spanish onion, thinly sliced
- 1 tbsp dried oregano, to serve
- ¼ lemon, cut into wedges, to serve
- ½ cup rocket leaves, to serve
Method
- Preheat oven to 180℃ and line 2 baking trays with baking paper.
- Add mushrooms, mince, tomato paste, spices and salt to a large bowl. Mix to combine.
- Place one piece of Lebanese bread on each of the prepared trays. Spread a thin layer of the mushroom and mince mixture over the base of each piece of bread.
- Sprinkle with pine nuts then place in the oven to bake for 10-12 minutes.
- Once the pizza is cooked through and crunchy on the outside, remove from the oven.
- Scatter onion rings over the pizza. Drizzle with olive oil and a sprinkle of dried oregano. Serve with rocket leaves and a wedge of lemon.
- Repeat this process to make the remaining 2 pizzas.