Day three during Afternoon Tea Week, and to celebrate I prepared a wonderfully satisfying treat today. I had the brilliant idea of making stuffed mushrooms for this afternoon’s tea. As I moved through my day, I couldn’t wait to play in the kitchen and see how my idea turned out.
For the mushroom filling, I adapted a brown rice and lentil recipe for the pressure cooker. Here is the recipe for my simple and healthy treat:
Rinse mushrooms and pat dry. Remove stem by cutting around edge of mushroom on the underside, leaving the cap. Place mushrooms in a small bowl, sprinkle with olive oil, salt and pepper, and stir to coat. Place mushroom caps hollow side up on a baking sheet lined with parchment paper.
Fill each mushroom cap with brown rice and lentil filling, mounding slightly. Cook in 350 degree oven for 20 minutes. Serve warm.
As the stuffed mushrooms baked, I snipped sprigs of mint from my garden. While the mint tea steeped, I prepared the rest of my afternoon treat.
During the summer months I enjoy the juicy goodness of watermelon and cantaloupe. Chunks of chilled melon with sprigs of mint seemed like the perfect accompaniment to the mushrooms.
The mushrooms were perfect, tasty without being too heavy. This afternoon tea made a great early dinner when paired with the melon. And the mint tea was an excellent pick me up. And as with the other teas this week, everything was plant based, healthy and nutritious.
Greg walked into the kitchen as I was finishing my preparations. “You are having fun, aren’t you?” he asked. The answer is, I am. Being creative in the kitchen is great fun for me. And finding new ways to enjoy afternoon tea has been extremely rewarding, along with being fun.
Henry James wrote, “There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”
I wholeheartedly agree!