This easy recipe is the perfect canapé to be served before a heavy meal or together with other appetisers at a party. You can prepare them a few hours in advance, as the vinegar helps to keep the filling fresh, making these little beauties perfect for those busy days in the kitchen.
- 12 big chestnut mushrooms (5cm diameter approx.)
- ½ celeriac, peeled & coarsely grated or sliced in a mandoline with a medium cut vertical blade
- ½ apple, coarsely grated or sliced in a mandoline with a medium cut vertical blade
- 2 tbsp pumpkin seeds, roughly chopped
- 1 tsp caraway seeds
- For the mustard dressing:
- 2 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tbsp rapeseed or sunflower oil
- 2 tbsp apple cider vinegar
- 1 tsp agave syrup
- 5g fresh parsley or dill, finely chopped
Preheat oven to 190°C/Gas 5.
Clean the mushrooms caps with a damp paper towel and carefully break off the stems
· Step 3
Grease a baking tray with olive oil and place the mushroom caps in rows. Drizzle over olive oil and season with salt and pepper. Cook for 12 minutes or until tender. Set aside to cool down, leaving the juice that has formed inside the mushrooms.
· Step 4
Meanwhile, whisk all the mustard dressing ingredients together in a small bowl until you get an even consistency. Season to taste.
In a medium bowl, combine the celeriac and apple. Add the mustard dressing and pumpkin seeds. Gently massage to help the dressing to be absorbed. Set aside.
In a small frying pan over medium heat, toast the caraway seeds, stirring occasionally for about 3 minutes or until fragrant. Remove from heat and let them cool.
Gently fill the mushrooms caps with the celeriac and apple mix. Place them on a serving platter and sprinkle caraway seeds on top of each mushroom.