makes
4
prep
5 minutes
cook
50 minutes
difficulty
Easy
makes
4
serves
preparation
5
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 1 roasted red pepper, chopped
- ¼ cup canned artichokes, chopped
- ½ zucchini, shredded
- 4 portobello mushrooms, stalk removed, tops cleaned and trimmed, gills removed
- ½ red onion, diced
- 2 garlic cloves, minced
- grapeseed oil, for frying
- ½ cup spinach
- salt and fresh ground pepper, to taste
- ¼ cup grated parmesan, plus more for topping
- ¼ cup dried breadcrumbs
- ¼ tsp fresh thyme, chopped
Instructions
1. Preheat oven to 190°C (375°F).
2. Add red pepper, artichokes, zucchini to a bowl.
3. Trim and chop the reserved portobello stalks.
4. Add olive oil to a frying pan over medium-low heat. Add garlic and red onion and sauté.
5. Add chopped mushroom stems and continue to cook.
6. Add spinach and cook until wilted.
7. Scrape the spinach mixture into the bowl with the peppers and add salt and freshly grated pepper, to taste.
8. Add parmesan, breadcrumbs and thyme to the bowl and stir to combine.
9. Spoon filling into cleaned portobello caps.
10. Top with a little more grated parmesan and bake for 40 minutes.
11. Remove and grate on a little fresh parmesan.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
