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Roasted mushrooms with macadamia feta, sauted spinach and rich tomato sauce

A jar of macadamia feta is the new fridge essential if you prefer a dairy free or vegan diet. The garlic in the spinach and sauce spike these juicy mushrooms with flavour and the crumbly, crunchy macadamia toasted top works in perfect harmony with the creamy macadamia feta. Perfect for a mid-week meal or as part of a vegetarian or vegan feast.
Servings 4
Course Light Meal
Preference Dairy Free, Gluten Free, Vegetarian
Perfect for Midweek Meal
Skill level Confident


Macadamia feta (makes 1 x 300ml jar)

  • 1 1/2 cups macadamias
  • 1 1/2 cups water
  • 1/3 cup lemon juice
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp peppercorns
  • 4 sprigs thyme
  • 4 bay leaves
  • 1 – 1 1/2 cups macadamia oil

Mushrooms, spinach and tomato sauce

  • 400 g tinned tomatoes
  • 30 g butter
  • 3 cloves garlic crushed
  • 1/2 tsp sea salt
  • 4 large field mushrooms around 60-70g each
  • 2 tbsp olive oil
  • 250 g baby spinach
  • 4 pieces of macadamia feta*
  • 1/4 cup macadamias finely crushed


Macadamia feta

  • Blend the macadamias and water in a high-speed blender for 2-3 minutes. Place the mixture in a nut bag and squeeze out the excess moisture. * Place the nut mixture in a food processor with the lemon juice, olive oil and salt and blend thoroughly until combined. Carefully add more salt or lemon juice, a little at a time to taste, being careful not to add too much. 
  • Line a colander or sieve with cheesecloth and place the mixture in it. Pat the mixture into a small slab that is 2-3cm thick and fold the muslin over to wrap it. Place in the fridge for at least 12 hours to set. Remove from the muslin and cut into 2 x 3 cm oblong pieces. Gently place the pieces in a jar, alternating with the peppercorns, thyme and bay leaves. Pour over the macadamia oil to cover. Cover with a lid and keep refrigerated until ready to use.

Mushrooms, spinach and tomato sauce

  • Place the tinned tomatoes, butter, 1 clove crushed garlic and salt in a saucepan and simmer over medium to low heat until thick, about 25 minutes. Crush the sauce with the back of a fork to break up any large pieces of tomato and season to taste. 
  • Preheat oven to 180°C and place mushrooms, bottom side down in a single layer in a baking dish. Heat 1 tablespoon of olive oil in a frying pan or wok and add the remaining garlic. Allow to cook for 30 seconds before adding the spinach and cook, tossing, until wilted. Season to taste.
  • Divide the spinach between the tops of the mushrooms. Add 1-2 tablespoons of tomato sauce over the top, a piece of macadamia feta and sprinkle with finely crushed macadamias. Drizzle the remaining 1 tablespoon of olive oil evenly over the toppings. Place in the oven and cook for 15-20 minutes, until the mushrooms are cooked through and the macadamias and macadamia feta are golden.  


*See recipe for macadamia feta here.


Calories: 1847kcalCarbohydrates: 22gProtein: 9gFat: 199gSaturated Fat: 20gPolyunsaturated Fat: 17gMonounsaturated Fat: 154gCholesterol: 1mgSodium: 1071mgPotassium: 983mgFiber: 9gSugar: 9gVitamin A: 6149IUVitamin C: 38mgCalcium: 173mgIron: 6mg

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