Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, portobello mushrooms, sundried tomato and spinach linguine. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Portobello mushrooms, sundried tomato and spinach linguine is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Portobello mushrooms, sundried tomato and spinach linguine is something which I’ve loved my whole life. They’re nice and they look wonderful.
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 begin with this particular recipe, we have to prepare a few components. You can have portobello mushrooms, sundried tomato and spinach linguine using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Portobello mushrooms, sundried tomato and spinach linguine:
- Prepare packet of linguine pasta
- Get salt
- Prepare spinach, washed and chopped
- Prepare sundried tomato slices
- Get punned of portobello mushrooms, torn or chopped
- Make ready garlic cloves, finely chopped
- Make ready extra virgin olive oil
- Prepare small Rosa tomatoes, halved
- Prepare sour cream
- Prepare 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.
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