Swiss Cheese & Leafy Green Stuffed Portobellos
with Wedge Fries & Peppercorn Sauce
These portobellos are destined for greatness. Substantially sized with a gently chewy consistency, the mushrooms have what it takes to be the main attraction in a meatless meal. You’ll pull out all the stops for the stuffing, filling the caps with a decadent mixture of pan-wilted leafy greens, Swiss cheese, cream cheese, panko and lemon zest. Juggle up a citrus-dressed salad with string peas for crunch, as well as a speedy peppercorn sauce that wants to be repeatedly sampled with oven-baked fries.
We will send you:
Baby spinach (or baby kale)
Sugar snap peas (or snow peas)
Grated Swiss cheese
Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Wheat
You will need:
2 Sheet pans
1 or 2 tbsp Butter
Salt & pepper
Heavy pan (or a mortar and pestle)
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Arrange in a single layer and roast, 20 to 25 min., stirring halfway through, until browned and tender.
Wilt the spinach
While the potatoes roast, in a medium pan, heat a drizzle of olive oil on medium. Sauté ½ the spinach, 2 to 3 min., or until wilted; season with S&P. Transfer to a paper towel-lined plate. Wipe out and reserve the pan.
Stuff & bake the mushrooms
Zest and juice the lemon. Remove the mushroom stalks from the caps; roughly chop the stalks. In a medium bowl, combine the Swiss cheese, lemon zest, mushroom stalks, panko, cream cheese, wilted spinach, remaining spices and S&P. On a second lined sheet pan, arrange the mushroom caps, under-sides facing up, and top with the cheese mixture. Bake, 14 to 16 min., until golden brown and tender.
Make the salad
While the mushrooms bake, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise. In a medium bowl, combine the string peas, remaining spinach, ½ the lemon juice and a drizzle of olive oil; season with S&P. Toss well.
Make the sauce
While the mushrooms continue to bake, wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until the peppercorns are roughly crushed. Heat the reserved pan on medium. Toast the peppercorns, stirring occasionally, 2 to 3 min., until fragrant. Add the demi-glace, 2 tbsp water (double for 4 portions) and the remaining lemon juice. Bring to a boil, 1 to 2 min., until slightly reduced. Add 1 tbsp butter (double for 4 portions) and stir well; season with salt.
Finish & serve
Divide the potatoes and mushrooms between your plates. Spoon the sauce on top. Serve the salad on the side. Bon appétit!