Cheesy Stuffed Mushrooms & Vegetable Medley
- Contains Nuts
- Contains Dairy
Ingredients
For the mushrooms
- 10.5oz frozen chopped spinach, thawed
- 2.1oz cream cheese
- 1.05oz grated Parmesan cheese
- 4.2oz mozzarella cheese, divided
- 1 tsp finely chopped garlic
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large portobello mushrooms, cleaned, stems removed
For the vegetable medley
- 12.25oz courgettes, medium diced
- 1 red pepper, medium diced
- 1 orange pepper, large diced
- 10.5oz aubergine, medium diced
- 4 thick asparagus spears, ends trimmed, cut into 1cm pieces
- 1 tbsp fresh thyme
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
Instructions
Step 1
Wrap spinach in a cotton towel or paper towels and squeeze out excess liquid.
Step 2
In a bowl, mix together cream cheese, parmesan cheese, 60g mozzarella cheese, garlic, nutmeg, salt and pepper. Add spinach and mix well.
Step 3
Fill the mushrooms with the spinach and cheese mixture.
Step 4
In a separate bowl, combine all vegetable medley ingredients and toss well.
Step 5
Place prepared mushrooms in zone 1 drawer, without a crisper plate inserted then insert drawer in unit. Place vegetables without a crisper plate inserted in zone 2 drawer, then insert drawer in unit.
Step 6
Select ROAST, set temperature to 180°C and set time to 15 minutes. Select zone 2, select ROAST, set temperature to 180°C, and set time to 17-20 minutes. Select SYNC. Press the START/STOP button to begin cooking.
Step 7
When zone 1 time reaches 10 minutes, remove drawer from unit and top mushrooms with remaining mozzarella cheese. Reinsert drawer to continue cooking.
Step 8
When zone 2 time reaches 10 minutes, remove drawer from unit and stir vegetables. Reinsert drawer to continue cooking.
Step 9
When cooking is complete, serve immediately.