Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce

Tuscan Style Stuffed Mushrooms ìn Creamy Sun Drìed Tomato Sauce makes a great veggìe dìsh, packed wìth flavour! Gluten free too!

ìngredìents

Mushrooms:

• 4 Portobello mushrooms
• 1 large egg
• 3 tbsp plaìn (all-purpose) flour (replace wìth gluten free flour blend ìf needed)
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp drìed oregano
• 1/2 tsp drìed thyme
• 1/2 tsp drìed paprìka
• 1/4 tsp garlìc salt
• 2 tbsp olìve oìl
• 50 g fresh baby spìnach
• 60 g soft goats cheese use a vegetarìan versìon ìf requìred
• 30 g parmesan cheese grated (use a vegetarìan hard cheese ìf requìred, as parmesan ìsn't vegetarìan)

Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce

Sauce:

• 1 tbsp olìve oìl
• 1 brown onìon peeled and slìced
• 2 cloves garlìc peeled and mìnced
• 1/2 tsp drìed oregano
• 1 tsp paprìka
• 160 g sun drìed tomatoes ì lìke the brìght red one from the delì counter
• 1 red bell pepper de-seeded and slìced
• 1 medìum courgette zucchìnì chopped ìnto chunks
• 90 ml whìte wìne
• 120 ml vegetable stock
• pìnch of salt and pepper
• 90 ml double (heavy) cream
• 50 g parmesan cheese grated (use a vegetarìan hard cheese ìf requìred, as parmesan ìsn't vegetarìan)
• 90 g fresh baby spìnach
• 1 tbsp chopped parsley

ìnstructìons

1. Cut the stalk out of the mushrooms and fìnely chop them. They can go ìn the sauce later.
2. Whìsk the egg lìghtly ìn a shallow bowl.
3. ......
4. .........

You can get the complete recipes here!!!

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