Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce

What comes to mind when you think of Tuscan food?
For me it’s Mediterranean style ingredients, grown under bright sunshine like tomatoes, olives and peppers. Lush dark green leaves, heart-healthy beans and pulses. A cuisine that makes the most of vegetables, but can also include simply prepared meats and tangy or creamy, indulgent cheeses.

Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce

Ingredients
Mushrooms:
  1. 4 Portobello mushrooms
  2. 1 large egg
  3. 3 tbsp plain (all-purpose) flour (replace with gluten free flour blend if needed)
  4. 1/4 tsp salt
  5. 1/2 tsp freshly ground black pepper
  6. 1/2 tsp dried oregano
  7. 1/2 tsp dried thyme
  8. 1/2 tsp dried paprika
  9. 1/4 tsp garlic salt
  10. 2 tbsp olive oil
  11. 50 g fresh baby spinach
  12. 60 g soft goats cheese use a vegetarian version if required
  13. 30 g parmesan cheese grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian)

Sauce:
  1. 1 tbsp olive oil
  2. 1 brown onion peeled and sliced
  3. 2 cloves garlic peeled and minced
  4. 1/2 tsp dried oregano
  5. 1 tsp paprika
  6. 160 g sun dried tomatoes I like the bright red one from the deli counter
  7. 1 red bell pepper de-seeded and sliced
  8. 1 medium courgette zucchini chopped into chunks
  9. 90 ml white wine
  10. 120 ml vegetable stock
  11. pinch of salt and pepper
  12. 90 ml double (heavy) cream
  13. 50 g parmesan cheese grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian)
  14. 90 g fresh baby spinach
  15. 1 tbsp chopped parsley
  16. UK (metric) - **Convert to US Measures**


Instructions
  1. Cut the stalk out of the mushrooms and finely chop them. They can go in the sauce later.
  2. Whisk the egg lightly in a shallow bowl.
  3. In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
  4. Heat the olive oil in a large frying pan (skillet) on a medium-to-high heat. Dip the mushrooms in the egg (all over), then dip in the flour mixture. Coat the outside of the mushrooms, but try not to get too much flour in the inside bit.
  5. ....