Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce
My family have cravings for Portobello mushrooms. They taste so good when stuffed with veggies, cheeses or chicken, or stir-fried in a creamy sauce. Coming out tasty and flavorful, these are enough to tease your taste buds. We love to eat them at the beginning of the meal or serve alongside it. When I try to cut carbs in few days, some of these mushroom dishes are also on the menu.
And, this post is about an insanely good and super impressive Portobello mushroom dish. Tuscan-Style Stuffed Mushrooms in Creamy Sun-dried Tomato Sauce. “Your taste buds are all in a treat”, my guests quickly commented on this. I served them at gathering last week and these Tuscan Portobello mushrooms successfully got all of us hooked. We ate it with pasta and that’s such a perfect combination! Just give them a try and you will know why.
The creamy sun-dried tomato sauce is also what defines these Tuscan stuffed mushrooms. It’s loaded with brown onion, garlic, sun-dried tomatoes, heavy cream, parmesan cheese, baby spinach and a number of seasonings. Worry about the recipe? No need to do it. Detailed instructions are given below. All you need to do is to follow them. I made a great job and you do, too. Let’s get started!
Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato SauceCourse: DinnerCuisine: ItalianDifficulty: Medium
Tuscan-Style Stuffed Mushrooms in Creamy Sun-dried Tomato Sauce. “Your taste buds are all in a treat”, my guests quickly commented on this.
4 Portobello mushrooms
3 tbsp. plain (all-purpose) flour (replace with gluten free flour blend if needed)
1 large egg
50 g fresh baby spinach
60 g soft goats cheese
30 g parmesan cheese, grated
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
2 tbsp. olive oil
1 tbsp. olive oil
1 brown onion, peeled and sliced
2 cloves garlic, peeled and minced
1/2 tsp dried oregano
1 tsp paprika
160 g sun dried tomatoes
90 ml double (heavy) cream
50 g parmesan cheese, grated
90 g fresh baby spinach
1 red bell pepper, de-seeded and sliced
1 medium courgette zucchini, chopped into chunks
90 ml white wine
120 ml vegetable stock
pinch of salt and pepper
1 tbsp. chopped parsley
- Cut stalk out of mushrooms and finely chop them. Set aside.
- Crack eggs in a shallow bowl. Whisk lightly.
- In another shallow bowl, add flour, salt, pepper, oregano, thyme, paprika and garlic salt. Mix to combine.
- Heat olive oil in a large frying pan (skillet) over medium-to-high heat. Dip mushrooms in egg then dip in flour mixture. Make sure that the outside of the mushrooms are completely coated.
- Carefully place mushrooms in and fry on both sides until lightly golden; using tongs to flip over.
- Remove mushrooms from pan and place on a grill tray. Throw spinach in pan, along with splash of water and salt and pepper. Cook for a minute until wilted.
- Break goat cheese into chunks and place into mushrooms. Top with wilted spinach and sprinkle with parmesan cheese on top. Add a pinch of paprika on top. Set aside for a few minutes.
- To make sauce, add oil to pan and heat on a medium heat. Add onion and cook for 2 minutes until it starts soften. Add reserved mushroom stalks, garlic, oregano, paprika, sun dried tomatoes, red peppers and courgette (zucchini).
- Cook for 2 minutes, stirring with a spatula, then pour in wine. Let it bubble for 2 minutes, then add vegetable stock, salt and pepper. Bring to a boil, then simmer for 5 minutes.
- Heat up the grill (broiler) and place mushrooms under the grill. Grill under medium heat for 2-3 minutes, until cheese is melted. Remove from the grill.
- Stir cream, parmesan cheese and spinach into sauce, then nestle mushrooms on top.
- Cook for a further 3-4 minutes until spinach wilts and sauce thickens.
- Top with fresh parsley. Serve!
- Source: https://www.kitchensanctuary.com/tuscan-chicken/