Stuffed Portobello Mushrooms and Sweet Potatoes Wedges

Stuffed Portobello

INGREDIENTS

2 Portobello mushroom caps

285 g frozen spinach, defrosted

2 tbsp olive oil

1 small onion, finely chopped 

1 tbsp minced garlic

1/4 cup soft goat cheese divided into two

Salt and pepper to taste

METHOD

Briefly pre-broil the mushrooms.

Drain the water from the defrosted spinach.

Sauté the onions and garlic for a few minutes in a pan with olive oil before adding the defrosted and drained spinach. Continue to sauté for a few more minutes. Add salt and pepper to taste.

Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling - it looks better when it is piled high. Top it with goat cheese and drizzle with a bit of olive oil. Place back under the broiler for 2-3 minutes, or until filling is golden.

Sweet Potato Wedges

INGREDIENTS

1 large sweet potato

3 tbsp extra virgin olive oil 

1 tsp dried garlic or garlic powder

1 tsp dried rosemary 

1 tbsp dried oregano 

1 tsp salt

1/8 tsp black pepper

METHOD

Preheat the oven to 200ºC.

Wash the sweet potato thoroughly. 

Cut it into thick wedges and transfer it into a large mixing bowl. Add the rest of the ingredients and toss the wedges well, making sure every single one is covered with the seasoning.

Transfer the sweet potato wedges onto a baking tray lined with baking parchment.

Place the tray in the oven and bake at 200ºC for 20 minutes or until done.

Bon appétit! Served on my “Piano” dinner plate.