Sometimes I get so obsessed by a recipe I invent I have it three times in a row. This is one of them, so I thought I would put it down here, for everyone.

I bought big brown mushrooms but didn’t really have a purpose in mind and then I bought a jar of Pesto Princess Red Pesto (sun dried tomato and pepper) because it was dairy free, and wasn’t sure what I would be doing with that either.

Then, when I opened the fridge, I saw them both and an idea sprang to mind.

Oh, and coconut flakes? They have been sitting in my cupboard since I bought a stash from Komati Foods in Obz for very cheap. I don’t know how to use coconut flakes.

Long story short. I allowed the inspiration to flow, stuffed the mushrooms with the pesto, sprinkled chilli flakes over and topped with handfuls of dried coconut flakes.

Then I bunged them into the oven and waited until the coconut flakes went brown before hauling them out.

In this first version I sliced them, and put them on a bed of sautéed spinach with nutritional yeast, and sliced avo, all on a warm roti.

There are no more pics, because, eaten.

I also did these mushrooms with fresh tomatoes and lettuce (and a drop of tahini and lemon) in a roti, and one with just mushrooms, lettuce and avo. All were equally delicious.

Princess Stuffed Mushroom Recipe

Ingredients

Pesto Princess dairy free red pesto

Big brown mushrooms

chilli flakes

Coconut flakes

Method

Pre-heat oven to 200°. Scoop a heaped teaspoon of pesto into each mushroom and spread it around. Sprinkle chilli flakes over and put coconut flakes on top. Bung in oven and watch for the coconut flakes to go brown.