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| Product(s) Used for this Recipe |
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Stuffed Portobello Mushroom |
| Ingredients |
Half + half jar Prego Fresh Mushroom Pasta Sauce 737g
4nos large size Portobello Mushroom (to be pre-grilled slightly for 2 mins on each side)
50g Diced White Onion
20g Minced Garlic
30g Diced Carrot
30g Diced Mushroom
30g Diced Capsicum
50g Diced Turkey Ham
40g Grated Soft Cheese / Brie
55g Cooked Pasta (Spaghetti)
Pinch Fresh Thyme
Pinch Salt and Pepper
2tbsp Olive Oil
Garnishes:
2nos Fresh Thyme
50g Blanched Vegetable |
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| Cooking Detail |
| Preparation Time | : | 5 minutes
| | Cooking Time | : | 9 minutes
| | Serving | : | 2
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| Methods |
1. Heat up a pan with oil, fry onion and garlic to fragrant. Add in carrot, mushroom, capsicum, thyme, turkey ham, cooked pasta, half jar of Prego pasta sauce and cook for 2 to 4 mins.
2. Braise the grilled Portobello mushroom with the other half jar of Prego pasta sauce, for 3 mins.
3. Top the pasta sauce mixture onto the Portobello mushroom and top it with cheese, season with salt and pepper as desired.
4. Serve with thymes and blanched vegetable. |
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