INGREDIENTS
4
portobello mushrooms
1 large
egg
3 tbsps
flour
1/4 tsp
salt
1/2 tsp
pepper
1/2 tsp
oregano
1/2 tsp
thyme
1/2 tsp
paprika
1/4 tsp
garlic salt
2 tbsps
olive oil
50 gs
baby spinach
60 gs
goats cheese use a vegetarian version if required
30 gs
parmesan cheese
1 tbsp
olive oil
1
brown onion
2 cloves
garlic
1/2 tsp
oregano
1 tsp
paprika
160 gs
sun tomatoes i like the bright one from the deli counter
1
bell pepper de-seeded
1 medium
courgette zucchini into chunks
90 mls
white wine
120 mls
vegetable stock
1 pinch
salt and pepper
90 mls
double cream
50 gs
parmesan cheese
90 gs
baby spinach
1 tbsp
parsley