Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce

Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce makes a great veggie dish, packed with flavour!

What comes to mind when you think of Tuscan food?

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.

I'm usually pretty good at making sure we get a good amount of veggies into us, but I think this dinner might tick all the days veggie requirements in one go!!

I've also added extra flavour to those lovely portobello mushrooms by coating them in a light crispy coating with dried herbs spices ❤️❤️

As someone who eats meat most days, this meal is a fantastic replacement where you won't miss the lack of meat one bit.

If only I could get Chris to like mushrooms - we'd be eating these stuffed mushrooms every week!!

I'm giving myself 5 years to work them into his diet. He's good with finely chopped mushrooms added to bolognaise etc, but wave a butter-fried-mushroom in his face and he'll clamp his mouth shut like a fussy toddler.

No cajoling or bargaining works. I've got a feeling this is going to be a difficult one. Over time I've managed to get him eating more eggs and drinking a little wine (he hated both of those too), but I think mushrooms might be a step to far.

Meet you back here in 5 years and I'll tell you how we got on ????????

If you like this recipe, try my Tuscan style chicken soup or my Cheesy garlic and chilli stuffed mushrooms.

The recipe for Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce:

Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce

By: Nicky Corbishley

Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce makes a great veggie dish, packed with flavour! Gluten free too!

4.5 from 4 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Dinner, Lunch

Cuisine Italian

Servings 4 people

Calories 509 kcal

Ingredients

 

UK (metric)**Convert to US Measures**

Mushrooms:

• 4 Portobello mushrooms4 Portobello mushrooms
• 1 large egg1 large egg
• 3 tbsp plain - (all-purpose) flour (replace with gluten free flour blend if needed)3 tbsp plain - (all-purpose) flour (replace with gluten free flour blend if needed)
• 1/4 tsp salt1/4 tsp salt
• 1/2 tsp freshly ground black pepper1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano1/2 tsp dried oregano
• 1/2 tsp dried thyme1/2 tsp dried thyme
• 1/2 tsp dried paprika1/2 tsp dried paprika
• 1/4 tsp garlic salt1/4 tsp garlic salt
• 2 tbsp olive oil2 tbsp olive oil
• 50 g fresh baby spinach50 g fresh baby spinach
• 60 g soft goats cheese - use a vegetarian version if required60 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)30 g parmesan cheese - grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian)

Sauce:

• 1 tbsp olive oil1 tbsp olive oil
• 1 brown onion - peeled and sliced1 brown onion - peeled and sliced
• 2 cloves garlic - peeled and minced2 cloves garlic - peeled and minced
• 1/2 tsp dried oregano1/2 tsp dried oregano
• 1 tsp paprika1 tsp paprika
• 160 g sun dried tomatoes - I like the bright red one from the deli counter160 g sun dried tomatoes - I like the bright red one from the deli counter
• 1 red bell pepper - de-seeded and sliced1 red bell pepper - de-seeded and sliced
• 1 medium courgette - zucchini chopped into chunks1 medium courgette - zucchini chopped into chunks
• 90 ml white wine90 ml white wine
• 120 ml vegetable stock120 ml vegetable stock
• pinch of salt and pepperpinch of salt and pepper
• 90 ml double (heavy) cream90 ml double (heavy) cream
• 50 g parmesan cheese - grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian)50 g parmesan cheese - grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian)
• 90 g fresh baby spinach90 g fresh baby spinach
• 1 tbsp chopped parsley1 tbsp chopped parsley

INSTRUCTIONS

 

• Cut the stalk out of the mushrooms and finely chop them. They can go in the sauce later.
• Whisk the egg lightly in a shallow bowl.
• In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
• 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.
• Place the mushrooms in the pan and fry on both sides until lightly golden. Use a set of tongs to brown the mushrooms on the sides too.
• Take the mushrooms out of the and place on a grill tray. Throw the spinach in the hot pan with a splash of water and a pinch of salt and pepper. Move it around the pan for a minute until wilted.
• Break the goats cheese into chunks and place in the mushrooms. Top with the wilted spinach and sprinkle the parmesan/veg-hard-cheese on top. Sprinkle on a pinch of paprika too. Put to one side for a few minutes.
• Now start on the sauce. Add the oil to the pan and heat on a medium heat. Add the onion and cook for 2 minutes until it starts to soften. Add the reserved mushroom stalks, garlic, oregano, paprika, sun dried tomatoes, red peppers and courgette (zucchini). Cook for 2 minutes, moving around the pan with a spatula, then pour in the wine. Allow to bubble for 2 minutes, then add the vegetable stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
• Meanwhile, heat up the grill (broiler) and place the mushrooms under the grill. Grill under a medium heat for 2-3 minutes, until the cheese melts. Remove from the grill.
• Stir the cream, parmesan/veg-hard-cheese and spinach into the sauce, then nestle the mushrooms on top.
• Cook for a further 3-4 minutes until the spinach wilts and the sauce thickens.
• Serve topped with a sprinkling of fresh parsley.
• Tastes great on it's own or served with salad, pasta or potatoes.

✎ Notes

Nutritional Information is per serving

Nutrition

Calories: 509kcalCarbohydrates: 40gProtein: 22gFat: 30gSaturated Fat: 12gCholesterol: 92mgSodium: 953mgPotassium: 2175mgFiber: 8gSugar: 21gVitamin A: 5930IUVitamin C: 76.1mgCalcium: 377mgIron: 6.7mg

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Equipment:

In order to make these Tuscan Stuffed Mushrooms recipe you will need:

• • A good Kitchen knife. I have recently bought this Dalstrong one and love it.
  • Chopping Board
  • A Microplane for grating the Parmesan
  • Mixing Bowl
  • Whisk
  • Measuring Spoons
  • Garlic Press
  • A frying pan/skillet will do
  • Baking Sheet/Tray
  • Wooden or Silicon Coated Spoons. We have just bought these and love them.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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