Tuscan Style Stuffed Mushrooms Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 4.9 (15)

Tuscan Style Stuffed Mushrooms Recipe

NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 44%
CARBS 44G34% OF CAL
10G FIBER0G ADDED0G INTRINSIC11G OTHER23G TOTAL SUGAR
FAT 30G53% OF CAL
12G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Large mushrooms stuffed with spinach, sun-dried tomatoes, and cheese, finished in a creamy white wine sauce. A sophisticated vegetarian main with deep savory flavor.

mainitaliangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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 (1/2 packed cup) fresh baby spinach
  • 60 g (1/4 cup) soft goats cheese (use a vegetarian version if required)
  • 30 g (2 tbsp) parmesan cheese (grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian))
  • 1 tbsp olive oil
  • 1 brown onion (peeled and sliced)
  • 2 cloves garlic (peeled and minced)
  • 1 tsp paprika
  • 160 g (5.6 oz) 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 (1/3 cup + 2 tsp) white wine
  • 120 ml (1/2 cup) vegetable stock
  • pinch of salt and pepper
  • 90 ml (1/3 cup + 2 tsp) double (heavy) cream
  • 50 g (1/2 cup) parmesan cheese (grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian))
  • 90 g (1 packed cup) fresh baby spinach
  • 1 tbsp chopped parsley
PREP
15M
SODIUM
988MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.