The Secret to Producing Appetizing Portobello mushrooms, sundried tomato and spinach linguine

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Portobello mushrooms, sundried tomato and spinach linguine

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Below are the ingridients that are required to produce a perfect Portobello mushrooms, sundried tomato and spinach linguine:

  1. You need 1 half of packet of linguine pasta.
  2. Use Pinch of salt.
  3. Get 200 g of spinach, washed and chopped.
  4. Prepare 1 handful of sundried tomato slices.
  5. You need 1 of punned of portobello mushrooms, torn or chopped.
  6. Prepare 3 of garlic cloves, finely chopped.
  7. You need 2 tablespoons of extra virgin olive oil.
  8. Get 1 handful of small Rosa tomatoes, halved.
  9. Take 100 ml of sour cream.
  10. Use 2 tablespoons of butter.

Done with the ingridients? Here are the instructions on producing Portobello mushrooms, sundried tomato and spinach linguine:

  1. 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..
  2. 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..
  3. 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..
  4. 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.

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