Plastic Challenge 2017
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June 2017 was officially the Marine Conservation Society’s  ‘Plastic Challenge’ month.
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Home » Gluten Free, Main Dishes, Recipes, Vegan

Crunchy Mushroom Recipe

Submitted by on June 18, 2010 – 1:28 pm3 Comments

Ingredients – Serves 4: 

4 large flat mushrooms
½ red onion
2 cherry tomatoes
1 garlic clove (crushed)
2-3 tsp  Suma Organic Peanut Butter to bind , crunchy variety (GH022) 


Chop onion and tomato very small.
Add crushed garlic clove and bind all together with the peanut butter.
Spread the mixture on the mushrooms.
Place on a lightly greased baking tray and cook at 180° C (fan oven) for approx 20 minutes (according to the size of the mushrooms). 
Serve with a side salad lightly drizzled with Suma Organic Oak Aged Balsamic Vinegar (KJ654)

crunchy peanut butter mushroom

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  • Tried these for dinner last night and agree they are delicious. I wouldn’t have had the idea of combining mushroom and peanut butter myself but it works really well.


  • sandra says:

    Warning……this recipe is addictive!!! I like the taste, and it is so easy to do.

  • Sandra Davidson says:

    Did this yesterday with sweet pointed pepper instead of the mushroom and it was ace

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