Filo mushroom parcels
vegan mushroom filo parcels
big chestnut mushrooms
springs of rosemary
of pomegranate molasses
of olive oil+ extra for brushing
filo pastry sh
Preheat the oven to 180 degrees
Remove the stems from the mushrooms
Season well with salt and pepper and sprinkle with finely chopped garlic, drizzle with a tablespoon of olive oil.
Chop mushroom stems and add them to the tray
Chop parsnips and onion into small pieces and together with cranberries add to the tray, drizzle them with pomegranate molasses And olive oil.
Season with salt and pepper and add leaves from the rosemary to the tray.
Toss to combine.
Roast for 10 minutes, then add chopped almonds and roast for 10 more minutes.
Cut the filo pastry sheet into halves and one half into half again.
Take two filo squares, brush with olive oil and arrange on an angle.
Place mushroom in the middle, add a spoonful of the filling.
Pinch the edges together and wrap the other half of the sheet around, brush lightly with olive oil for it to crisp up.
Repeat with the rest of the mushrooms.
Bake for 15 minutes at 180 degrees or till golden brown.
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