Recommendation to Preparing Extraordinary Portobello mushrooms, sundried tomato and spinach linguine
Hoping to eat Portobello mushrooms, sundried tomato and spinach linguine a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with helpful procedures on preparing a Portobello mushrooms, sundried tomato and spinach linguine like a famous chef made.
We hope you got benefit from reading it, now let's go back to portobello mushrooms, sundried tomato and spinach linguine recipe. You can have portobello mushrooms, sundried tomato and spinach linguine using 10 ingredients and 4 steps. Here is how you do it.
To make an extraordinary Portobello mushrooms, sundried tomato and spinach linguine, below are the ingridients required:
- Prepare 1 half of packet of linguine pasta.
- Get Pinch of salt.
- Take 200 g of spinach, washed and chopped.
- Provide 1 handful of sundried tomato slices.
- Prepare 1 of punned of portobello mushrooms, torn or chopped.
- Take 3 of garlic cloves, finely chopped.
- Get 2 tablespoons of extra virgin olive oil.
- Take 1 handful of small Rosa tomatoes, halved.
- Get 100 ml of sour cream.
- Provide 2 tablespoons of butter.
After readying the ingridients, now you are ready to make your 5-star Portobello mushrooms, sundried tomato and spinach linguine by following the guidances on this section:
- 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 👌🏽.
Slice the portobello mushrooms into strips. What makes this the best stuffed portobello mushroom recipe. This is a stuffed portobello mushroom recipe without breadcrumbs, which is great because that means it's naturally gluten-free! We're stuffing lots of spinach in there to build flavor and keep you full. Frozen spinach keeps this recipe super easy.
Recipe : Portobello mushrooms, sundried tomato and spinach linguine
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