Meaty portobello mushrooms are an under-utilised vegetable. Their gorgeous savoury flavour and toothsome texture take the place of meat very nicely – and with more fibre.
This recipe is full of flavour and nutrients and makes a great main course with a vibrant, well-dressed, salad.
Gently grill or fry the mushrooms until cooked. Set to one side.
Fry the onion and garlic until soft then add the baby tomatoes and cook down. Add the puree, salt, pepper and sugar and cook for another couple of minutes.
In a separate pan wilt the spinach in hot butter, season.
Place the mushrooms gill-side-up on a grill pan and fill with the tomato mixture then top with the spinach and goat’s cheese.
Grill until the cheese melts.
Serve with salad and a good French dressing.
Optional – sprinkle over some toasted sourdough breadcrumbs.
Mushrooms provide lots or Riboflavin (vitamin B2). Not only is this important for energy production but it also helps to bring iron out of storage and into cells. Mushrooms grown in sunlight contain good amounts of vitamin D, vit D is pretty elusive in the diet so it’s important to increase intake, we get most of it from sunlight ourselves but are so indoorsy these days! Vitamin D is critical for bone health and also boost immunity.
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Mushrooms are miniature pharmaceutical factories.
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