Stuffed portobello mushrooms in a creamy sauce|Australian Mushrooms

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

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.

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.

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.

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.

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

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

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Stuffed portobello mushrooms in a creamy sauce