Hey everyone, hope you are having an incredible day today. 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. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Giant portobello mushrooms are stuffed with a savory combination of pepperoni, spinach Nutritional Information. Portobellos Stuffed with Spinach and Sun-Dried TomatoesLisa's Kitchen. Chicken sauteed with broccoli, sundried tomatoes and mushrooms sauteed with garlic and extra Portobello mushroom sauteed with red roasted peppers & balsamic vinegar served over mesclun strips of veal sauteed with sundried tomatoes, peas & fresh mushrooms in a light brown sauce.
Portobello mushrooms, sundried tomato and spinach linguine is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Portobello mushrooms, sundried tomato and spinach linguine is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have portobello mushrooms, sundried tomato and spinach linguine using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Portobello mushrooms, sundried tomato and spinach linguine:
- Get 1 half packet of linguine pasta
- Make ready Pinch salt
- Get 200 g spinach, washed and chopped
- Make ready 1 handful sundried tomato slices
- Make ready 1 punned of portobello mushrooms, torn or chopped
- Prepare 3 garlic cloves, finely chopped
- Make ready 2 tablespoons extra virgin olive oil
- Prepare 1 handful small Rosa tomatoes, halved
- Take 100 ml sour cream
- Take 2 tablespoons butter
In a medium non-stick skillet sprayed with cooking oil saute the mushrooms Remove from heat and stir in the olive oil. Fold mushrooms into tomato mixture and add chopped basil. Season with salt and pepper to taste. Also known as Portobello, Agaric cultivé, Champignon Portobello, Flat Chestnut mushroom, and the Cultivated Mushroom, Portabella mushrooms grow individually in the grass, near manure piles, and on leaf litter near conifers, especially Monterey cypress trees in the northern hemisphere.
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 👌🏽
Try adding portobello mushrooms to recipes like homemade pizza, veggie tacos or fajitas, spinach and feta calzones, veggies burgers, or tomato and mozzarella stacks drizzled with balsamic vinaigrette. Portobellos go well with blue, feta or goat cheese; basil. 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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