So you’ve got a bag of soggy things in the crisper that used to be mushrooms…and you’re keen to get them into the kids because you know that they’re full of anti-oxidants and minerals including selenium (which fights free radicals and is being studied for its anti-cancer properties), but strangely enough, the kids won’t have a bar of them raw or even fried in a tonne of butter. Hmmm, try this magic vegetable slice, which is actually a fantastic ruse to hide pretty much ANY vegie that is clogging up the fridge.
Mushrooms?? What mushrooms!!!
Vegetable slice
Canola oil cooking spray
250g bacon, diced
1½ cups diced mushrooms
4 spring onions, finely sliced
1 garlic clove, crushed
1 zucchini, chopped into chunks
1 carrot, peeled, chopped into chunks
½ cup deseeded, chopped red capsicum
Handful of green beans, sliced finely
½ cup self-raising flour
4 eggs, lightly whisked
1 cup grated cheese
Salt & black pepper
Preheat oven to 180C. Spray a lamington tray with cooking spray and line with baking paper.
Heat a small non-stick frying pan over medium heat. Add the bacon and mushrooms and cook for 2-3 minutes until partly cooked. Add the spring onion and garlic and cook, stirring, for another minute. Don’t overcook the bacon (it bakes later). Place mixture in a large mixing bowl.
Use a stick blender to blitz the zucchini, carrot, capsicum and beans. As always, don’t blitz to a pulp. If you prefer, chop or grate to have control over the texture. Add to the bacon mixture.
Sift the flour over the top and mix through. Add the eggs and cheese and combine. Season. Pour mixture into the prepared pan and bake for 25-30 minutes until set and golden.
Cut into squares. This is delicious with salad and crusty bread.
SERVES 2 ADULTS & 2 KIDS
THE NEXT DAY Serve cold strips of this wrapped in flatbread. Add any leftover meat and extra salad ingredients. Secure the rolled-up wrap with foil.
Vegie Smugglers 
Tes said,
June 9, 2010 @ 7:10 am
It looks really yummy. This picture looks amazing. I can’t believe it’s mushroom & veg. I can’t wait to try the recipe. Thanks for sharing.
Laura said,
February 26, 2011 @ 5:05 pm
My ‘won’t try it, don’t like it’ monster both ate this! And the eldest (4.5 years) told me it was so yummy it was like dessert. She had 3 serves……..
Admittedly I didn’t use mushrooms as ‘I don’t like the black bits’ is a common complaint in my household. I think I used carrot, pumpkin (grated), onion, peas, and corn for the vegetable component. Worked a treat.
wendyblume said,
February 26, 2011 @ 7:53 pm
Such good news. Next time you make it, slip in just one or two super finely diced mushies and see how you go!! Maybe even give them a pulse in a food processor first so they can’t be picked out. My two have no idea that mushies lurk in here!
Nicola Wright said,
March 22, 2011 @ 8:37 am
Looks yummy, only we’re not bacon eaters in this house, any suggestions on substitution for the meat?
wendyblume said,
March 22, 2011 @ 11:33 am
Leave out the bacon, but scatter through some feta for a nice salty hit… 😉
Danielle said,
July 20, 2011 @ 2:56 pm
Does it freeze well? Thinking about making it into muffins for school lunches.
wendyblume said,
July 20, 2011 @ 4:55 pm
I don’t actually think this one would be nice after freezing. To be honest I’ve never tried! But it does keep for a few days in the fridge. By that stage it’s always all disappeared at my place. 😉
Dave said,
December 1, 2012 @ 2:39 am
I actually came here for magic mushrooms. But still it looks yummy
wendyblume said,
December 1, 2012 @ 7:02 am
You aren’t the first to stumble across me when googling ‘smuggling mushrooms’. If you try out the recipe with magic mushrooms, make sure you let me know how it goes. 😉 Happy weekends.
Jo said,
December 1, 2012 @ 4:10 pm
This is so yummy! I made it for some friends, it disappeared quickly but the general verdict was “it’s like a pizza”. Definitely a keeper 🙂
Colette said,
December 1, 2012 @ 5:26 pm
Hi there, Would you please be so kind as to put a link for printing the recipe on 1 page? I thought this recipe was fantastic so went to print it but could only print as per the whole screen (if you know what i mean). Cheers, Colette
wendyblume said,
December 2, 2012 @ 11:15 am
hi colette, This is a wordpress templated site, so I don’t have the ability to offer print versions of recipes. Easiest way is to just copy and paste the recipe bit onto a word doc for easy printing. Or buy the cookbooks 😉
Kelly said,
March 4, 2013 @ 7:23 pm
This is a winner in our house, does not last long
Kinesi Mum said,
May 13, 2013 @ 12:55 pm
Yummm…looks great. Any hints for leaving out the cheese, as we have someone who doesn’t cope physically with cheese in our house? Extra egg maybe?
wendyblume said,
May 13, 2013 @ 2:49 pm
What about a block of lactose-free cheese? I use that in this dish, with success. Otherwise, yes, try an extra egg – although this will make it a bit more ‘frittata’-ish.
Leanne Nicoll said,
November 11, 2013 @ 6:49 pm
Made for dinner tonight, all loved it even my 11 year who tells me he is allergic to vegetables. I cooked bacon and blitzed all vegies in a food porocessors as this is easier for me as I suffer Rheumtoid Arthritis, worked beautifully. Thank you for all your awesome recipes, Kind regards, Leanne 🙂
wendyblume said,
November 11, 2013 @ 10:08 pm
Thanks for letting me know Leanne – I don’t have an 11 year old yet, but after a month with a nine year old, I’m getting a clue as to how unwavering they must be! X