Mushrooms stuffed with spinach, bacon and cashews скачать в хорошем качестве

Mushrooms stuffed with spinach, bacon and cashews

Cook at Home with Tonya at Cooking on the Bay Cooking School In this series, I cook all Low Carb and Healthy Fat dishes which form part of my Cook Real Food Program. Today I am cooking a tasty vegetable side dish or entrée - Mushrooms stuffed with spinach and bacon You will also find the recipe on the website www.cookingonthebay.com.au/recipes as well as here below. These stuffed mushrooms make a lovely appetiser, if you use small, button mushrooms, or make a perfect entrée when using the open flat, large, ‘meaty’ mushrooms. These large mushrooms are the ones I use when having the mushrooms as a vegetable side dish to accompany my steak, chicken or fish. Serves 2 Ingredients 1 large handful of fresh, baby spinach 1 large, flat mushroom per person 2 slices bacon, finely diced 2 cloves garlic, finely chopped or minced into a paste 1 spring onion, finely chopped, include the green tops ⅛ tsp dried thyme Pinch or up to ⅛ tsp dried chilli flakes 3 tbsp roasted cashews, or almonds, chopped finely; or pine nuts 3 tbsp grated Parmigiano Regianno Garnish 2 tbsp finely chopped fresh parsley Optional: sprinkle the tops with my Cooking on the Bay dukkah Pre-heat the oven to 180℃. Wash the spinach; place in the steamer basket over the wok and steam until wilted. Set aside to cool. When cool, squeeze out all the liquid and chop roughly. Set aside. Remove the mushroom stems and finely dice; set aside. Place the mushrooms on a baking paper lined oven tray; sprinkle both the mushrooms, top and bottom, with olive oil, sea salt and cracked pepper. Cook the mushrooms facing down, in a 180℃ oven for 10 – 15 minutes until softened; be careful not to overcook them; they need to retain their shape. Pour some olive oil in the frying pan and when hot, enough for the bacon to sizzle, add the diced bacon and cook until crisp and golden. Add the mushroom stems to the pan and cook for a few minutes, adding some more olive oil if necessary. Add the garlic and spring onions and cook for another minute or so. Stir in the thyme, chilli flakes and the chopped, cooked spinach. Chop the cashews or almonds, whichever you are using; no need to chop the pine nuts. Turn the mixture into a mixing bowl, add 2 tablespoons of the grated Parmigiano Reggiano, plus 2 tablespoons of the nuts. Season to taste with sea salt and freshly cracked black pepper. Spoon the spinach and mushroom mixture into the caps of the mushrooms. Press over the top the remaining cheese. Bake the mushrooms in the preheated 180℃ oven, until heated through, for about 10 – 12 minutes. Again, keep an eye on them as we need the mushrooms to retain their shape Serve garnished with the chopped fresh parsley and extra nuts. A sprinkling of our dukkah is also a good way to finish with some extra flavour and crunch.