Mushrooms with greens


A highly healthy recipe, rich in nutrients, low in fat and rich in protein.

It can be consumed during periods of fasting but also by vegan and vegetarian groups


  • 500 g portobello mushrooms cut into frames (we want them coarsely chopped to keep their volume with cooking)
  • 300 g greens (zohoi, kaukalithres, myronia, spinach, lapatha etc)
  • 1 matte spring onions
  • 1 matte dill
  • 1 chopped florin pepper
  • 3 κ σ ταχίνι
  • juice of 1 lemon
  • Salt Pepper
  • Olive oil


  1. We wash our herbs thoroughly. We dry them very well so that they do not have water. Coarsely chop them and salt them in a bowl. Mix them and wait for about half an hour for them to wither.
  2. Saute the onion and the Florin pepper in a saucepan and then add the mushrooms. Then add the greens.
  3. Let them simmer for about 45 minutes. (be careful if we need to add liquids)
  4. Just before finishing in a bowl add the tahini and lemon juice and mix, and slowly add the broth from the pot. Incorporate it in the pot and stir to homogenize the ingredients.

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