160g(5.6 oz) sun-dried tomatoesI like the bright red one from the deli counter
1red bell pepperde-seeded and sliced
1medium courgettezucchini chopped into chunks
90ml(⅓ cup + 2 tsp) white wine
120ml(½ cup) vegetable stock
pinchof salt and pepper
90ml(⅓ cup + 2 tsp) double (heavy) cream
50g(½ cup) parmesan cheesegrated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian)
90g(1 packed cup) fresh baby spinach
1tbspchopped parsley
Instructions
Cut the stalk out of the mushrooms and finely chop them. They can go in the sauce later.
4 Portobello mushrooms
Whisk the egg lightly in a shallow bowl.
1 large egg
In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika, and garlic salt.
3 tbsp plain (all-purpose) flour, ¼ tsp salt, ½ tsp freshly ground black pepper, ½ tsp dried oregano, ½ tsp dried thyme, ½ tsp dried paprika, ¼ tsp 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.
2 tbsp olive oil
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 pan 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.
50 g (½ packed cup) fresh baby spinach
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.
60 g (¼ cup) soft goats cheese, 30 g (2 tbsp) parmesan cheese
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.
1 tbsp olive oil, 1 brown onion, 2 cloves garlic, ½ tsp dried oregano, 1 tsp paprika, 160 g (5.6 oz) sun-dried tomatoes, 1 red bell pepper, 1 medium courgette, 90 ml (⅓ cup + 2 tsp) white wine, 120 ml (½ cup) vegetable stock, pinch of salt and pepper
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.
90 ml (⅓ cup + 2 tsp) double (heavy) cream, 50 g (½ cup) parmesan cheese, 90 g (1 packed cup) fresh baby spinach
Cook for a further 3-4 minutes until the spinach wilts and the sauce thickens.
Serve topped with a sprinkling of fresh parsley.
1 tbsp chopped parsley
Tastes great on it's own or served with salad, pasta or potatoes.