Portobello Feta Boats

puck_white_cheese_premium_feta

Meaty portobello mushrooms stuffed with marinara sauce , spinach and topped with Puck premium feta cheese to complete the taste

  • DIFFICULTY Easy
  • COOKING TIME < 30 minutes
  • CUISINE greek
  • Rana  Kebbi Damaj A RECIPE FROM Rana Kebbi Damaj

Ingredients

  • 8 Pieces Portobello Mushroom
  • 2 Cloves Garlic, minced
  • 125 Grams (gm) Baby Spinach
  • 1 Cup Marinara Sauce
  • 200 Grams (gm) Puck Premium Feta Cheese
  • 8 Pieces Cherry Tomatoes, cut half
  • 2 Tablespoons Olive Oil

Instructions

Step

1
Sauté the spinach with olive oil in a pan on high heat , add garlic and pinch of salt, remove any excess fluid.

Step

2
Clean the mushrooms with a damp kitchen towel( just rubbing the surface)

Step

3
Flip the mushroom,remove the short stem and with a spoon scoop the dark brown fibers around the stem

Step

4
Arrange the mushrooms (flipped)on baking tray greased with some olive oil

Step

5
Fill the mushroom with one and half tablespoon of marinara sauce, a small amount of sautéed spinach , one cherry tomato cut into halves

Step

6
Top the mushrooms with big chunks of Puck feta cheese .

Step

7
Bake in a preheated oven at 180 degrees centigrade for 10-14 minuets

Step

8
- Marinara sauce : Ingredients: 8 tomatoes peeled and diced 1 small onion diced 2 cloves garlic minced 1/2 tsp oregano 1/2 tsp black pepper 1/2 tsp basil 3 leaves fresh basil 1/2 tsp salt( adjust to taste) 1 tbsp tomato paste 2 tbsp olive oil 1 tsp butter 4 tbsp hot water Method: -In a sauce pan sauté the onions and garlic in olive oil and butter on medium heat for 2-3 minutes -Add the tomatoes, tomato paste, water, black pepper, oregano , basil , salt and basil leaves. Adjust the taste Allow to simmer on medium heat for 15- 20 minutes -Remove basil leaves

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