TUSCAN STYLE STUFFED MUSHROOMS IN CREAMY SUN DRIED TOMATO SAUCE

For me it’s Mediterranean style ingredients, grown under bright sunshine like tomatoes, olives and peppers. Lush dark green leaves, heart-healthy beans and pulses. A cuisine that makes the most of vegetables, but can also include simply prepared meats and tangy or creamy, indulgent cheeses. I’m suddenly feeling the need to go on holiday!!!
Unfortunately we haven’t got any holidays abroad planned any time soon, so I’ll have to prepare some of those Tuscan flavours at home. Starting with this veggie packed dinner of Tuscan Style Stuffed Mushrooms, stuffed with spinach and goats cheese. Tasty enough on their own, but I’m going a few stages further with a creamy, sun dried tomato sauce, packed with onions, pepper, courgette and spinach.

Ingredients

• Mushrooms:
• 4 Portobello mushrooms
• 1 large egg
• 3 tbsp plain (all-purpose) flour (replace with gluten free flour blend if needed)
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried paprika
• 1/4 tsp garlic salt
• 2 tbsp olive oil
• 50 g fresh baby spinach
• 60 g soft goats cheese use a vegetarian version if required
• 30 g parmesan cheese grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian)
• Sauce:
• 1 tbsp olive oil
• 1 brown onion peeled and sliced
• 2 cloves garlic peeled and minced
• 1/2 tsp dried oregano
• 1 tsp paprika
• 160 g sun dried tomatoes I like the bright red one from the deli counter
• 1 red bell pepper de-seeded and sliced
• 1 medium courgette zucchini chopped into chunks
• 90 ml white wine
• 120 ml vegetable stock
• pinch of salt and pepper
• 90 ml double (heavy) cream
• 50 g parmesan cheese grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian)
• 90 g fresh baby spinach
• 1 tbsp chopped parsley
• UK (metric) - **Convert to US Measures**

Instructions

1. Cut the stalk out of the mushrooms and finely chop them. They can go in the sauce later.
2. Whisk the egg lightly in a shallow bowl.
3. In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
4. Heat the olive oil in a large frying pan (skillet) on a medium-to-high heat. Dip the mushrooms in the egg (all over), then dip in the flour mixture. Coat the outside of the mushrooms, but try not to get too much flour in the inside bit.
5. .......................
6. ..................................

for full instruction please see : www.kitchensanctuary.com

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