Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, portobello mushrooms, sundried tomato and spinach linguine. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Portobello mushrooms, sundried tomato and spinach linguine is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Portobello mushrooms, sundried tomato and spinach linguine is something which I’ve 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. Sun-Dried Tomato Stuffed Portobello MushroomsTHE LOW CARB KITCHEN. portobello mushrooms, almonds, sea salt, coriander leaves, sun dried tomatoes.
To get started with this recipe, we have to 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 cook that.
The ingredients needed to make Portobello mushrooms, sundried tomato and spinach linguine:
- Take 1 half packet of linguine pasta
- Get Pinch salt
- Take 200 g spinach, washed and chopped
- Get 1 handful sundried tomato slices
- Take 1 punned of portobello mushrooms, torn or chopped
- Get 3 garlic cloves, finely chopped
- Make ready 2 tablespoons extra virgin olive oil
- Take 1 handful small Rosa tomatoes, halved
- Take 100 ml sour cream
- Prepare 2 tablespoons butter
Fold mushrooms into tomato mixture and add chopped basil. Season with salt and pepper to taste. Brush the undersides of the mushrooms with half of the olive oil, season with salt and freshly ground black pepper and place onto a greased baking tray. These vegetarian grilled portobello mushroom tacos are satisfying, healthy, TASTY, and make the perfect summer meal.
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 👌🏽
If you've never had grilled portobello mushrooms, you really need to try them. That extra bit of smoky flavor is a game-changer. 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.
So that’s going to wrap this 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 more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
