Cream Cheese & Greens Stuffed Portobellos
with Roasted Potato Wedges & Peppercorn Sauce
Cooking time
30 minutes
Servings
2/4
Calories
330 /serving
These portobellos are destined for greatness. Substantially sized with a gently chewy consistency, they have what it takes to be the main attraction in a meatless meal. Pull out all the stops for the stuffing, filling the caps with a mixture of pan-wilted leafy greens, cream cheese and panko. Juggle up a sparky apple cider vinegar-dressed salad with string peas for crunch, and a speedy peppercorn sauce for repeated sampling with oven-roasted potato wedges.
We will send you:
- 450g Potatoes
- 120g Baby greens (baby spinach or kale)
- 100g String peas (snow peas or sugar snap peas)
- 2 Portobello mushrooms
- 30g Panko
- 30ml Vegetable demi-glace
- 5g Green peppercorns
- 60g Cream cheese
- 30ml Apple cider vinegar
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pan
2 Sheet pans
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Heavy pan (or a mortar and pestle)
Total Fat
16 g
Saturated Fat
7 g
Sodium
640 mg
Total Carb
40 g
Sugars
6 g
Protein
9 g
Fibre
5 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Wilt the spinach
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Add ½ the spinach and sauté, 2 to 3 min., until wilted; season with S&P. Transfer to a paper towel-lined plate. Wipe out and reserve the pan.
Stuff & bake the mushrooms
Remove the stems from the mushrooms; roughly chop the stems. In a medium bowl, combine the mushroom stems, panko, cream cheese, wilted spinach, remaining spices and S&P. Arrange the mushroom caps, hollow-sides up, on a second lined sheet pan and stuff with the cream cheese mixture. Bake, 14 to 16 min., until golden brown and tender.
Make the salad
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise. In a second medium bowl, combine the string peas, remaining spinach, ½ the vinegar, a drizzle of oil and S&P.
Make the sauce
Wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until the peppercorns are roughly crushed. Heat the reserved pan on medium. Add the peppercorns and toast, stirring occasionally, 2 to 3 min., until fragrant. Add the demi-glace, 2 tbsp water (double for 4 portions) and the remaining vinegar; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 1 to 2 min., until slightly reduced. Add 1 tbsp butter (double for 4 portions) and salt; stir well.
Plate your dish
Divide the potatoes and mushrooms between your plates. Spoon the sauce over the mushrooms. Serve the salad on the side. Bon appétit!
