Mushroom Stuffed Courgettes with Balsamic Tomatoes and Spinach.pdf

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Mushroom Stuffed Courgettes with Balsamic Tomatoes and Spinach
Stuffing one food into another food is somewhat of an obsession
for us human-folk. Wherever you find yourself in the world, there’s
always SOMETHING stuffed on the menu. But we wonder where this
obsession came from? We like to think that there was a boy called
Bob and his mum said, “No Bob, you can’t have any mushrooms–it’s
courgette night” and Bob defiantly hid the mushrooms inside the
courgette. Hooray for this fictional Bob and his wonderful stuffing!
40 mins
healthy
veggie
Courgette (2)
Echalion Shallot (1)
Garlic Clove (1)
Button Mushrooms
(1 punnet)
Cherry Tomatoes
(1 punnet)
Crème Fraîche
(1 small pot)
Panko Breadcrumbs
(2 tbsp)
Hard Italian Cheese
(2 tbsp)
Balsamic Vinegar
(1 tbsp)
Baby Spinach
(3 handfuls)
Munchy Seeds:
Pumpkin Power
(1 pouch)
Ingredients
Courgette, halved
Echalion Shallot, chopped
Garlic Clove, chopped
Button Mushrooms, chopped
Cherry Tomatoes, halved
Crème Fraîche
Panko Breadcrumbs
Hard Italian Cheese
Balsamic Vinegar
Baby Spinach
Munchy Seeds: Pumpkin Power
2 PEOPLE
2
1
1
1 punnet
1 punnet
1 small pot
2 tbsp
2 tbsp
1 tbsp
3 handfuls
1 pouch
ALLERGENS
Our produce comes
fresh from the farm so give
it a little wash before using
Milk
Gluten
Milk
Sulphites
Sesame, Soya
Nutrition per serving:
Calories: 410 kcal
|
Protein: 15 g
|
Carbs: 31 g
|
Fat: 21 g
|
Saturated Fat: 16 g
1
2
degrees. Cut your courgettes
in half lengthways and scrape
out the soft seedy middle with a
spoon. Put your courgette ‘boats’
on a baking tray with a drizzle of
olive oil and pop in the oven to
cook for 15 mins, then remove and
keep to the side. Turn your oven
up to 200 degrees.
1
Pre-heat your oven to 180
5
Mix your breadcrumbs and
grated hard Italian cheese
together and sprinkle the mixture
on top of the stuffed courgettes.
Grind over some black pepper, and
put in the oven to cook for 15-20
mins or until the crusts are lovely
and brown.
2
Meanwhile, peel and finely
6
In the meantime, add your
chop your shallot and garlic
and chop your mushrooms into
roughly 1cm pieces. Chop your
cherry tomatoes in half.
tomatoes to a separate baking
tray, drizzle over half your
balsamic vinegar, 1 tbsp of olive
oil, ¼ tsp of salt and a good grind
of pepper and put in the oven to
cook for 8-10 mins.
3
3
Add 1 tbsp of olive oil to a
4
frying pan on medium heat and
add your shallot, cook for 3 mins
before adding the garlic and
cooking for a further minute.
Add your mushrooms to the pan
with ¼ tsp of salt and a good
grind of pepper and cook for 5-7
mins or until all the liquid has
been absorbed back into the
mushrooms.
tomatoes are cooking, mix the rest
of your balsamic vinegar with 1
tbsp of olive oil. Add this to your
baby spinach and toss it together.
7
While your courgettes and
8
When the courgettes and
4
Take the pan off the heat,
add your crème fraîche to the
pan and stir through. Spoon your
mushroom mixture equally into
each courgette boat.
tomatoes are cooked, get
them out of the oven. Add your
tomatoes along with any excess
oil and balsamic from the baking
tray to your spinach salad along
with your munchy seeds and
mix it together again. Serve your
courgettes with the spinach salad
on the side and enjoy!
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