Wine Selection By:
1 of 2
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
SPICY STUFFED MUSHROOMS
best paired with
Foundation CHENIN BLANC CHARDONNAY
PrintRecipes and Images Courtesy of Robertsons.co.za
Ingredients
Robertsons Salt & Black Pepper
Robertsons Atlantic Sea Salt & Black Pepper
6 large black mushrooms, stalks removed
30ml (2 tablespoons) cake flour mixed with 60ml (4 tablespoons) milk
250ml (1 cup) milk
45ml (3 tablespoons) margarine
10ml (2 teaspoons) Robertsons Garlic Herb Seasoning
5ml (1 teaspoon) Robertsons Steak & Chop Spice
1/4 onion, finely chopped
125ml (1/2 cup) cooked spinach, water squeezed out
125ml (1/2 cup) crumbled fetaInstructions
- Season the mushrooms with salt and pepper and fry in 30ml margarine until half done
- Remove mushrooms from the pan and place on a baking tray
- In the same pan fry the onion with the remaining margarine together with the Robertsons Garlic Herb Seasoning and Steak & Chop Spice until well browned
- Add the milk and stir in the flour paste
- Allow to simmer until thick
- Stir in the spinach and feta and season to taste with Robertsons Atlantic Sea Salt & Black Pepper
- Place generous dollops of the sauce on top of each mushroom and bake at 200C for 10 minutes
-
ZESTY LEMON PEPPER FISH AND MUSHROOM BAKE
View this recipe -
ROSEMARY AND ORANGE SALT BRAAIED CHICKEN
View this recipe
-
-