Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings
These Tuscan Style Stuffed Mushrooms are simply the best! I’ve been making this dish for years now, and I’m still in love with it to this day! You need this recipe in your life, I’m telling you! Ready in just 35 minutes. Enjoy!
½ teaspoon dried thyme
4 Portobello mushrooms
1 large Egg
¼ teaspoon garlic salt
½ teaspoon dried paprika
2 tablespoons olive oil
60 grams of soft goat cheese – use a vegetarian version if required
50 grams of fresh baby spinach
3 tablespoons plain – (all-purpose) flour (replace with gluten-free flour blend if needed)
30 grams Parmesan cheese – grated (use a vegetarian hard cheese if required, as Parmesan isn’t vegetarian)
¼ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon dried oregano
90 ml white wine
1 tablespoon olive oil
2 cloves garlic – peeled and minced
1 teaspoon paprika
1 tablespoon chopped parsley
120 ml vegetable stock
1 brown onion – peeled and sliced
A pinch of salt and pepper
1 medium courgetti – zucchini, chopped into chunks
50 g Parmesan cheese – grated (use a vegetarian hard cheese if required, as Parmesan isn’t vegetarian)
1 red bell pepper – de-seeded and sliced
90 g fresh baby spinach
90 ml double (heavy) cream
160 g sun-dried tomatoes – I like the bright red one from the deli counter
Remove the stalk of each mushroom by cutting it. Chop them finely and set them aside.
Crack the egg into a mixing bowl and whisk it until creamy.
In another mixing bowl, add thyme, salt, paprika, garlic salt, flour, and pepper. Whisk everything until well incorporated.
Place a large frying pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Toss the mushrooms into the bowl with the beaten egg, then into the flour mixture. Shake off any excess and put them into the pan. Cook for a few minutes until all sides turn golden brown. Move them onto a tray.
In the same pan, add spinach, a bit of water, salt, and pepper. Cook the spinach until wilted.
Chop the goat cheese into small cuts and scatter them on top of the mushrooms followed by the spinach, Parmesan cheese, and paprika.
In the same pan over medium heat, add oil and allow it to become hot. Add the onion and sauté for a few minutes until translucent.
Add the chopped mushroom stalks, sun-dried tomatoes, garlic, paprika, Courgetti, oregano, and red pepper. Stir and cook for about 2 minutes.
Stir in the wine to combine and simmer for 2 minutes. Add salt, pepper, and vegetable stock. Stir and simmer for 5 more minutes.
Grill the mushrooms for about 2 to 3 minutes or until the cheese has melted completely.
Add cream, spinach, and Parmesan cheese to the sauce. Stir to combine. Add the mushrooms and cook for 3 more minutes.
Remove from the heat.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
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