Perfect dish to serve as a starter, light lunch or as part of a summer buffet
Quick to prepare, this is a perfect dish to serve as a starter, light lunch or as part of a summer buffet. Choose fat, deep portabella mushrooms rather than thin ones, as the fat ones stand prouder.
Serves 4
Prepare ahead Can be assembled up to 4 hours ahead, ready for the oven.
2 tbsp olive oil
a knob of butter
4 large fat portabella mushrooms, stalks removed
2 large red onions, sliced
1 tbsp balsamic glaze
100g (4oz) Brie, sliced into 4 pieces
200g (7oz) baby spinach
4 slices of Parma ham
salt and freshly ground
black pepper
- Preheat the oven to 200C/180C fan/gas 6. Line a baking sheet with baking paper or nonstick paper.
- Heat a tablespoon of the oil with the butter in a large frying pan. Add the mushrooms, gill side up, and fry for a few minutes. Cover the pan with a lid and fry for another 4 minutes. Remove the lid, turn the mushrooms over and fry them for a minute or two until all the liquid has evaporated. Sit the mushrooms, gill side up, on the baking sheet and season with salt and pepper.
- Add the remaining tablespoon of oil to the pan and fry the onions for 5-8 minutes until just soft. Stir in the balsamic glaze, then spoon the onions on top of the mushrooms and place a piece of Brie on each one.
- Add the spinach to the pan, season with salt and pepper, then stir for a few minutes until just wilted. Spoon the spinach on top of the cheese and sit a swirl of Parma ham on top.
- Bake for 8-10 minutes until the ham is crispy and the mushrooms are tender. If liquid comes out on to the baking sheet, remove from the oven and carefully drain it off.
- Serve hot, with a dressed salad.
September 06, 2020 at 06:02AM
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Stuffed portabella mushroom, with Brie & spinach - Daily Mail
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