Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, portobello mushrooms, sundried tomato and spinach linguine. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Portobello mushrooms, sundried tomato and spinach linguine is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Portobello mushrooms, sundried tomato and spinach linguine is something that I have loved my whole life.
Meaty portobello mushroom slices are tossed with fresh herbs and linguine. Juicy Portobello mushrooms are filled with a mixture of sun-dried tomatoes, garlic, rosemary and topped with a thick slice of rich smoked mozzarella. Place the mushrooms on a griddle pan stalk-side up.
To get started with this recipe, we must first prepare a few components. You can cook portobello mushrooms, sundried tomato and spinach linguine using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Portobello mushrooms, sundried tomato and spinach linguine:
- Prepare 1 half packet of linguine pasta
- Get Pinch salt
- Get 200 g spinach, washed and chopped
- Get 1 handful sundried tomato slices
- Get 1 punned of portobello mushrooms, torn or chopped
- Prepare 3 garlic cloves, finely chopped
- Prepare 2 tablespoons extra virgin olive oil
- Get 1 handful small Rosa tomatoes, halved
- Prepare 100 ml sour cream
- Get 2 tablespoons butter
How To Make Spinach Stuffed Mushrooms with Garlic. These vegetarian grilled portobello mushroom tacos are satisfying, healthy, TASTY, and make the perfect summer meal. If you've never had grilled portobello mushrooms, you really need to try them. That extra bit of smoky flavor is a game-changer.
Steps to make Portobello mushrooms, sundried tomato and spinach linguine:
- Boil the pasta as per packet instructions. With a pinch of salt and drizzle of olive oil, so the pasta does not stick together. Cook until Aldente.
- In a pan, add the olive oil, butter and mushrooms(to create extra texture I tore mine to chunky bits) cook until caramelized and brown. Add the garlic and spinach. Cook for 2-5 minutes.
- Dehydrate the sundried tomato slices in some of the starchy water from the pasta for 2 minutes. Drain the water and set aside to add to the pan later. Chop the tomato slices together with the small Rosa tomatoes. Add to the pan and cook for 5 minutes.
- Add the pasta to the pan, with the starchy pasta water and sour cream. Drizzle with a little olive oil and season with salt. Serve with a delicious chilled glass of Sauvignon Blanc 👌🏽
These mushrooms would make a great side dish or a light meal, as they provide a protein with plenty of. Add spinach mixture, sun dried tomatoes and Feta cheese. Do not fill the cups more than ¾ of the way to avoid SO easy and portable, I agree! I've made sun-dried tomato, spinach and feta omelettes before so I really need to try these cute little dudes too 🙂 Mine. Puree tomatoes, cooking water, and vinegar in blender and transfer to serving bowl.
So that’s going to wrap it up with this exceptional food portobello mushrooms, sundried tomato and spinach linguine recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
