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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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 pièce(s)
Champignons portobellini
10 g
Ail
113 g
Bébés épinards
1 pièce(s)
Citron
1 cc
Origan séché
1 boîte(s)
Coulis de tomates
100 g
Fromage ricotta
(Contient Lait)
1 cs
Miel
1.5 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
28 g
Parmesan, râpé grossièrement
(Contient Lait)
Pas inclus dans votre livraison
cc
Sucre*
Huile*
Informations nutritionnelles
Ustensiles
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.