Stuffed Mushrooms; Kumara Chips - Sunbeam NutriOven CO3000 Instruction/Recipe Booklet

Light Meals and Snacks continued

Stuffed Mushrooms

Serves 3 (as a starter)
½ cup fresh breadcrumbs
2 shortcut bacon rashers
20g melted butter
1 tablespoon chopped fresh herbs (such as
thyme, parsley and rosemary)
2 tablespoons ricotta
12 (300g) small cup mushrooms
Rocket salad, to serve
1. W ith the Low Rack in place, preheat oven
to 250°C.
2. P lace breadcrumbs and bacon in the
Multi-purpose baking dish. Using the Oven
Tongs, lower the dish into the oven. Cook
for about 5 minutes or until breadcrumbs
are golden; using the Oven Tongs, remove
dish from oven. Finely chop bacon.
3. P lace breadcrumbs, bacon, butter, herbs
and ricotta in a bowl. Mix to combine;
season with salt and pepper.
4. T wist and pull stems from mushrooms;
discard stems. Using a small spoon,
scoop slightly to neaten the hole in the
mushroom cap.
5. U sing a small spoon, press the breadcrumb
mixture into the mushroom cavity. Outside
the oven, arrange mushrooms onto the
High Rack. Using the Oven Tongs, lower
the rack into the oven.
6. R educe temperature to 200°C. Cook for
10 minutes or until mushrooms are just
tender. Serve with rocket salad.
12

Kumara Chips

Serves 4 (as a side dish)
250g thinly sliced kumara
Cooking oil spray
1. P reheat oven to 250°C.
2. O utside the oven, arrange sliced kumara
on the high and Low Racks. Spray with
cooking oil spray.
3. U sing the Oven Tongs, lower the racks into
the oven. Cook for 5-10 minutes or until
crisp and beginning to curl.
Tip: Use a V-Slice or mandoline to slice
Kumara. Very thin slices will assist them to
curl and crisp.