Stuffed portobello mushrooms in a creamy sauce

Stuffed portobello mushrooms, simmered in a creamy sauce
  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 15 minutes
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Ingredients

Stuffed mushrooms:
4 Portobello mushrooms, stalks removed
1 cup fresh ricotta
1 cup baby spinach, roughly chopped
1 tsp dried oregano
¼ cup parmesan cheese plus 1 tbsp extra
Sauce:
200 g Swiss Brown mushrooms, sliced
1 small brown onion, diced
3 garlic cloves, minced
1 red capsicum, diced
¼ cup semi sun-dried tomatoes, roughly chopped
1 –2 tsp dried oregano
1 ½ tsp sweet smoked paprika
60 ml white wine
200 ml good quality vegetable stock
100 ml thickened cream
Olive oil for cooking
Salt and black pepper to taste
To serve:
1 –2 tbsp chopped parsley
Crusty toasted bread

Method

1

Combine in a bowl the ricotta, spinach, dried oregano and parmesan cheese. Mix well to combine. Stuff the Portobello mushrooms with the mixture and place under a grill for 8–10 minutes or until the parmesan cheese is golden.

2

In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the diced onions and garlic. Once they become translucent add the red capsicum and the sliced Swiss Brown mushrooms. Sauté for 5 minutes or until they soften.

3

Add in the semi sun-dried tomatoes, oregano, paprika and white wine. Stir through until the wine has come to a simmer. Follow by adding the vegetable stock and allow to come up to a simmer, then turn the heat down to low and simmer for 15 minutes.

4

Check the sauce for seasoning and add in fresh cracked pepper. Stir in the cream, place the stuffed mushrooms in and put the lid on. Allow to simmer for a further 10 minutes.

5

Once the sauce has thickened and is rich in taste, it's ready to serve.

6

Add a sprinkle of chopped parsley over the top and serve with crusty toasted bread on the side.

Ingredients

Stuffed mushrooms:
 4 Portobello mushrooms, stalks removed
 1 cup fresh ricotta
 1 cup baby spinach, roughly chopped
 1 tsp dried oregano
 ¼ cup parmesan cheese plus 1 tbsp extra
Sauce:
 200 g Swiss Brown mushrooms, sliced
 1 small brown onion, diced
 3 garlic cloves, minced
 1 red capsicum, diced
 ¼ cup semi sun-dried tomatoes, roughly chopped
 1 –2 tsp dried oregano
 1 ½ tsp sweet smoked paprika
 60 ml white wine
 200 ml good quality vegetable stock
 100 ml thickened cream
 Olive oil for cooking
 Salt and black pepper to taste
To serve:
 1 –2 tbsp chopped parsley
 Crusty toasted bread

Directions

1

Combine in a bowl the ricotta, spinach, dried oregano and parmesan cheese. Mix well to combine. Stuff the Portobello mushrooms with the mixture and place under a grill for 8–10 minutes or until the parmesan cheese is golden.

2

In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the diced onions and garlic. Once they become translucent add the red capsicum and the sliced Swiss Brown mushrooms. Sauté for 5 minutes or until they soften.

3

Add in the semi sun-dried tomatoes, oregano, paprika and white wine. Stir through until the wine has come to a simmer. Follow by adding the vegetable stock and allow to come up to a simmer, then turn the heat down to low and simmer for 15 minutes.

4

Check the sauce for seasoning and add in fresh cracked pepper. Stir in the cream, place the stuffed mushrooms in and put the lid on. Allow to simmer for a further 10 minutes.

5

Once the sauce has thickened and is rich in taste, it's ready to serve.

6

Add a sprinkle of chopped parsley over the top and serve with crusty toasted bread on the side.

Stuffed portobello mushrooms in a creamy sauce

Tags:

 Appetiser, Bakes & Pastries, Dinner

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