36 | APPETIZERS DANI WRITES: A little bit about myself-I’m 28 and I am a biology student at Ben Gurion University, and I have a BA in sustainability and governance. I love travelling, exploring new places and collecting experiences from all over the world. My main interest and passion are mushrooms, I also love plants, but my true passion is mushrooms and fungi. When I was doing my BA, I studied one semester abroad in the Galapagos Islands where I spent three months and I also spent a month in the Amazon rainforest in Ecuador. These experiences have made me understand how much I am connected to nature and what an amazing effect it has on me. I was the happiest and most fulfilled I was in my life. This is where my fascination with mushrooms took a large step forward- after researching them for a month in the rainforest I understood how amazing, special and underrated they are and I developed a very special interest in them. Today I am studying biology so I can work with them or research them. I also love music, dancing and I go often to parties and festivals in nature. I love spending time with my family and friends. STUFFED MUSHROOMS WITH SPINACH AND POTATO Based on https://theprettybee.com/ Serves: 10 20 large button/shitake mushrooms, wiped and stems removed / 1 ½ cup mashed medium potatoes 4 Tbs melted margarine divided 1 tsp parave chicken soup powder ¾ cup frozen chopped spinach, thawed, drained well and chopped 1/½ cups breadcrumbs/panko, crushed 1/8 tsp garlic powder/¼ tsp garlic crushed 1 Tbs grated vegan parmesan cheese Pinch salt and freshly ground black pepper Preheat oven to 175°C. Line a baking tray either with a silicone pad or baking paper for easy cleanup. Lightly oil the caps and place them on the silicone pad. Mash the potatoes with 2 tablespoons of melted margarine and parave chicken soup powder. Add the spinach, mix well then spoon into the mushroom caps. Mix the breadcrumbs with the remaining 2 tablespoons melted margarine, garlic, cheese, salt and pepper and pile on top of each mushroom. Bake for about 25 minutes. Keep an eye on them so the breadcrumbs don’t get too brown. Serve immediately. Granny Doreen with mushrooms about to go into oven
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