Lasagna-Stuffed Mushrooms
with Herbed Tomato Sauce and Spinach Salad
A lot of the time, messing with nature is like trying to improve on perfection – unsuccessful and unnecessary. In this case though, mushroom caps are the perfect base for just a little bit of man-made help. We think you’ll agree this time it’s an acceptable addition!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Portobellini Mushrooms
10 g
Garlic
113 g
Baby Spinach
1 unit
Lemon
1 tsp
Dried Oregano
1 box
Tomato Passata
100 g
Ricotta Cheese
(Contains Milk)
1 tbsp
Honey
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
28 g
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
tsp
Sugar*
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast the portobello caps). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Gently twist the stems off the mushroom caps. Roughly chop the stems. Using a spoon, scrape out the brown 'gills' from inside each cap, and set aside with the stems. Brush the inside and outside of the caps with a generous drizzle of oil. On a baking sheet, arrange the caps top-side down. (They should look like bowls.)
Bake in the centre of the oven until the mushrooms are fork-tender, 8-10 min. (Remove them from the oven sooner if they start to flatten – we want them to retain its bowl-like shape.)
Meanwhile, mince or grate the garlic. Finely chop 3 tbsp spinach. Juice the lemon. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the mushroom stems and gills. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic and oregano. Cook for 1 min.
Add the passata and 1 tsp sugar to the pan. Cook, stirring occasionally, until the sauce is slightly thickened, 12-14 min. Season with salt and pepper. Meanwhile, in a small bowl, combine the ricotta and chopped spinach.
Divide the ricotta and mushroom-tomato sauce between the caps. Sprinkle with the Parmesan. Turn on the oven broiler. Return the mushrooms to the oven. Broil until the cheese is golden-brown, 1-2 min. (TIP: Keep your eye on them so they don't burn!)
In medium bowl, whisk together the honey, mustard, 2 tbsp lemon juice and a drizzle of oil. Season with salt and pepper. Toss in the remaining spinach. Divide the mushrooms and salad between plates.
