quick vegetarian recipe

Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce makes a great veggie dish, packed with flavour! Gluten free too!

Tuscan Style Stuffed Mushrooms Recipe

Portobello mushrooms

tbsp plain ((all-purpose) flour (replace

tsp salt

tsp black pepper

oregano

thyme

tsp dried paprika

tsp garlic salt

olive oil

baby spinach

60 g soft goats cheese (use

cheese

brown onion (peeled and sliced)

garlic (peeled and minced)

paprika

160 g sun dried tomatoes (I like the bright red one from the deli counter)

red bell pepper

90 ml white wine

120 ml vegetable stock

salt and pepper

90 ml double (heavy) cream

parsley

Cut the stalk out of the mushrooms and finely chop them. They can go in the sauce later.

Whisk the egg lightly in a shallow bowl.

In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.

Heat the olive oil in a large frying pan (skillet) on a medium-to-high heat. Dip the mushrooms in the egg (all over), then dip in the flour mixture. Coat the outside of the mushrooms, but try not to get too much flour in the inside bit.

Place the mushrooms in the pan and fry on both sides until lightly golden. Use a set of tongs to brown the mushrooms on the sides too.

Take the mushrooms out of the and place on a grill tray. Throw the spinach in the hot pan with a splash of water and a pinch of salt and pepper. Move it around the pan for a minute until wilted.

Break the goats cheese into chunks and place in the mushrooms. Top with the wilted spinach and sprinkle the parmesan/veg-hard-cheese on top. Sprinkle on a pinch of paprika too. Put to one side for a few minutes.

Now start on the sauce. Add the oil to the pan and heat on a medium heat. Add the onion and cook for 2 minutes until it starts to soften. Add the reserved mushroom stalks, garlic, oregano, paprika, sun dried tomatoes, red peppers and courgette (zucchini). Cook for 2 minutes, moving around the pan with a spatula, then pour in the wine. Allow to bubble for 2 minutes, then add the vegetable stock, salt and pepper. Bring the boil, then simmer for 5 minutes.

Meanwhile, heat up the grill (broiler) and place the mushrooms under the grill. Grill under a medium heat for 2-3 minutes, until the cheese melts. Remove from the grill.

Stir the cream, parmesan/veg-hard-cheese and spinach into the sauce, then nestle the mushrooms on top.

Cook for a further 3-4 minutes until the spinach wilts and the sauce thickens.

Serve topped with a sprinkling of fresh parsley.

Tastes great on it's own or served with salad, pasta or potatoes.

This vegetarian curry uses chunks of creamy paneer in a fragrant butter-style curry sauce. It’s mild enough for the whole family to enjoy, but you can spice up the paneer curry recipe with the addition of some fresh chillies if you like it hotter.

Paneer Curry Recipe

onion

garlic (peeled)

ginger

unsalted butter

tbsp oil

tbsp garam masala

tbsp medium-heat curry powder

cinnamon

chicken stock

400 ml (14 ounces) passata

tomato puree (paste

tsp sugar

cardamom pods

175 ml (¾ cup) double (heavy) cream

450 g (1 lb) paneer cheese (, chopped into bite-size chunks)

coriander (cilantro) (roughly chopped)

red onion

Nigella seeds

Naan bread

Place the roughly chopped onion, garlic and ginger into a food processor and blend until smooth.

Heat the butter and oil in a large frying pan over a medium-high heat.

Add the minced onion, garlic and ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.

Add the salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.

Add the stock, passata, tomato puree, sugar and cardamom.

Bring to the boil and simmer for 10 minutes until thickened.

Remove the cardamom then stir in the cream and allow to heat through.

Carefully stir in the paneer and cook for a further 3 minutes, until the paneer is heated through.

Serve with some freshly chopped coriander, thinly sliced red onion and a sprinkling of Nigella seeds. I like to serve mine with naan bread for dipping too.

We love butter chicken, but had never tried paneer. Pleased to say we loved it and a great option for a meat free dinner.

https://content.jwplatform.com/videos/KTA4DSeC.mp4

This vegetarian curry uses chunks of creamy paneer in a fragrant butter-style curry sauce. It’s mild enough for the whole family to enjoy, but you can spicy it up with the addition of some fresh chillies if you like it hotter.

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Tuscan Style Stuffed Mushrooms Reci...

Paneer Curry Recipe

Top 2 quick vegetarian recipe recipes from across the web

The most viewed quick vegetarian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuscan Style Stuffed Mushrooms Reci...

Paneer Curry Recipe

The most viewed quick vegetarian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine