These stuffed portobello mushrooms are a tasty vegetarian meal and could be accompanied by some new potatoes and vegetables or salad.
Serves 4
Ingredients:
8 large Portobello mushrooms, stems trimmed
2 tbsp extra virgin olive oil
1 shallot, finely sliced
160g baby spinach
salt and pepper
small jar of red pasta sauce (or homemade sauce, if time allows, using a tin of chopped tomatoes and some garlic and herbs)
100g soft goat’s cheese
Bag of mixed leaves
Instructions:
1. Preheat the oven to 220°C.
2. Lightly grease a baking tray with olive oil.
3. Distribute the mushrooms, stem side up, and
brush with olive oil. Season with salt and pepper.
4. Roast for 20 to 25 mins, or until tender. If any moisture collects in the mushroom caps, drain and discard.
5. Meanwhile, heat 1 tbsp oil in a large pan, add the shallots and sauté for 3 to 4 mins, stirring frequently.
6. Add the baby spinach, sauté until just wilted, season with salt and pepper.
7. Fill each mushroom with a large spoon of the red pasta sauce, top with the wilted spinach mixture and a slice of goat’s cheese.
8. Bake for 10-15 mins and serve with a mixed leaf salad.
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