Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings
Mushrooms smothered in delicious sauce topped with cheese! This recipe is one to try. Enjoy!
Ingredients:
Mushrooms:
2 tablespoons olive oil
50 g fresh baby spinach
60 g soft goat cheese – use a vegetarian version if required
3 tablespoons plain – (all-purpose) flour (replace with gluten-free flour blend if needed)
30 g Parmesan cheese – grated (use a vegetarian hard cheese if required, as Parmesan isn’t vegetarian)
½ teaspoon dried thyme
4 Portobello mushrooms
¼ teaspoon salt
1 large Egg
½ teaspoon dried paprika
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
¼ teaspoon garlic salt
Sauce:
1 red bell pepper – de-seeded and sliced
2 cloves garlic – peeled and minced
160 g sun-dried tomatoes – I like the bright red one from the deli counter
1 teaspoon paprika
1 brown onion – peeled and sliced
1 medium courgette – zucchini chopped into chunks
½ teaspoon dried oregano
90 ml white wine
1 tablespoon olive oil
50 g Parmesan cheese – grated (use a vegetarian hard cheese if required, as Parmesan isn’t vegetarian)
90 g fresh baby spinach
1 tablespoon chopped parsley
120 ml vegetable stock
90 ml double (heavy) cream
A pinch of salt and pepper
Directions:
Remove the stalk of the mushrooms, then chop them finely.
Crack the egg into a mixing bowl, then whisk until smooth.
In another bowl, add paprika, garlic salt, flour, thyme, salt, and pepper. Whisk until well combined.
Place a large frying pan on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Coat the mushrooms with the beaten egg, then with the flour mixture.
Add the mushrooms into the hot pan, then cook each side for a few minutes until golden brown. Transfer the mushrooms onto a grill tray.
In the same pan, add spinach, a bit of water, salt, and pepper. Stir and cook for a few minutes until wilted completely.
Cut the goat cheese into pieces, then put them over the mushrooms.
Add the wilted spinach on top, then sprinkle Parmesan cheese and a bit of paprika.
For the Sauce:
In the same pan, add oil and allow it to become hot.
Add the onion, then sauté until translucent.
Add garlic, mushroom stalks, sun-dried tomatoes, paprika, courgette, red peppers, and oregano. Stir and cook for about 2 minutes.
Add wine, then stir until well blended. Simmer for about 2 minutes.
Add salt, pepper, and vegetable stock. Stir until well blended. Simmer for about 5 minutes.
Grill the mushrooms for about 2 to 3 minutes or until the cheese has melted completely.
In the sauce, add spinach, cream, and Parmesan cheese. Stir until well blended.
Place the mushrooms over the sauce. Cook for another 3 minutes,
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Nutrition Facts:
Calories: 509 kcal | Carbohydrates: 40g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 953mg | Potassium: 2175mg | Fiber: 8g | Sugar: 21g | Vitamin A: 5930IU | Vitamin C: 76.1mg | Calcium: 377mg | Iron: 6.7mg
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