Tuscan Style Stuffed Mushrooms In Creamy Sun Dried Tomato Sauce

Ingredients

• Mushrooms:
• 4 Portobello mushrooms
• 1 large egg
• 3 tbsp plain (all-purpose) flour (replace with gluten free flour blend if needed)
• 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
• 50 g fresh baby spinach
• 60 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)
• Sauce:
• 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 I like the bright red one from the deli counter
• 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
• 90 ml double (heavy) cream
• 50 g parmesan cheese grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian)
• 90 g fresh baby spinach
• 1 tbsp chopped parsley
• UK (metric) - **Convert to US Measures**

Instructions

1. Cut the stalk out of the mushrooms and finely chop them. They can go in the sauce later.
2. Whisk the egg lightly in a shallow bowl.
3. In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
4. 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.
5. .......................
6. ..................................

for full instruction please see : www.kitchensanctuary.com

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