Mascarpone & Greens Stuffed Portobellos
with Peppercorn Sauce & Roasted Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
450 /serving
These portobellos have what it takes for a stellar meatless meal. Pull out all the stops for the stuffing, filling the caps with a lush mix of wilted greens, mascarpone and panko. The speedy peppercorn sauce is for repeated potato dipping, and the radish salad adds spark.
We will send you:
- 90g Baby greens (baby spinach or kale)
- 100g Radishes
- 450g Potatoes
- 2 Portobello mushrooms
- 30ml Vegetable demi-glace
- 5g Green peppercorns
- 30ml Apple cider vinegar
- 30g Panko
- 60ml Mascarpone
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Milk • Sulphites • Wheat
You will need:
Heavy pan
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
1 or 2 tbsp Butter
2 Sheet pans
Total Fat
19 g
Saturated Fat
10 g
Sodium
850 mg
Total Carb
63 g
Sugars
8 g
Protein
11 g
Fibre
7 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, mascarpone, wilted spinach, remaining spices and S&P.
- Arrange the mushroom caps, hollow-sides up, on a second lined sheet pan; season with salt.
- Stuff with the mascarpone mixture and bake, 14 to 16 min., until golden brown and tender.
Make the salad
- Meanwhile, thinly slice the radishes.
- In a second medium bowl, combine the radishes, 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, press down and rock until 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 (start with ½); bring to a boil.
- Reduce to a 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.
- Top the mushrooms with a spoonful of the sauce.
- Serve the salad and remaining sauce on the side. Bon appétit!
