Ingredients
2 x Only Organic Creamy Pumpkin & Pearl Barley Risotto
8 x medium-large portobello mushrooms (2 x per person)
4 x garlic cloves, minced (2 for mushrooms and 2 for spinach)
1 x tsp butter
1 x tbsp olive oil
½ cup grated parmesan
Sea salt and black pepper, to taste
2-3 cups fresh spinach
¼ cups fresh parsley to garnish
Micro herbs to garnish
Garlic Portobello Mushrooms with Creamy Pumpkin & Pearl Barley Risotto
Method
Preheat your oven to 200°C (392°F).
In a large bowl, gently toss the mushrooms with butter, oil, minced garlic, salt, and pepper until well coated.
Spread the seasoned mushrooms on a lined baking tray in a single layer.
Roast the mushrooms in the preheated oven for 20-25 minutes, without the need to turn them during baking.
While the mushrooms are baking, heat a splash of oil in a large pan over medium heat. Add minced garlic and fry for 1-2 minutes until fragrant.
Add the spinach to the pan and cook for a couple of minutes until it begins to wilt. Season with salt and pepper to taste.
Stir in both packets of risotto and reduce the heat to low. Simmer for 5-7 minutes until the risotto is well combined and heated through.
Once the mushrooms are done, remove them from the oven.
Arrange 4 bowls and spoon the risotto and spinach mixture onto each plate. Top each serving with 2 large baked garlic mushrooms.
Garnish the dish with parsley and micro herbs for freshness.
Finish by sprinkling salt and pepper to taste and grate some parmesan over the top.
TIP: Select mushrooms with whole, unblemished, and undamaged caps. They should not be moist or spongy in texture.
Ingredients
2 x Only Organic Creamy Pumpkin & Pearl Barley Risotto
8 x medium-large portobello mushrooms (2 x per person)
4 x garlic cloves, minced (2 for mushrooms and 2 for spinach)
1 x tsp butter
1 x tbsp olive oil
½ cup grated parmesan
Sea salt and black pepper, to taste
2-3 cups fresh spinach
¼ cups fresh parsley to garnish
Micro herbs to garnish
Method
Preheat your oven to 200°C (392°F).
In a large bowl, gently toss the mushrooms with butter, oil, minced garlic, salt, and pepper until well coated.
Spread the seasoned mushrooms on a lined baking tray in a single layer.
Roast the mushrooms in the preheated oven for 20-25 minutes, without the need to turn them during baking.
While the mushrooms are baking, heat a splash of oil in a large pan over medium heat. Add minced garlic and fry for 1-2 minutes until fragrant.
Add the spinach to the pan and cook for a couple of minutes until it begins to wilt. Season with salt and pepper to taste.
Stir in both packets of risotto and reduce the heat to low. Simmer for 5-7 minutes until the risotto is well combined and heated through.
Once the mushrooms are done, remove them from the oven.
Arrange 4 bowls and spoon the risotto and spinach mixture onto each plate. Top each serving with 2 large baked garlic mushrooms.
Garnish the dish with parsley and micro herbs for freshness.
Finish by sprinkling salt and pepper to taste and grate some parmesan over the top.
TIP: Select mushrooms with whole, unblemished, and undamaged caps. They should not be moist or spongy in texture.