Mushroom Stuffed Courgettes with Balsamic Tomatoes and Spinach
Stuffing one food into another food is somewhat of an obsession for us humans. Wherever you find yourself in the world, there’s always SOMETHING stuffed on the menu. But we wonder where this obsession came from? We like to think that there was a boy called Bob and his mum said, “No Bob, you can’t have any mushrooms–it’s courgette night” and Bob defiantly hid the mushrooms inside the courgette.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Courgette
(May contain Celery)
1
Echalion Shallot
1
Garlic Clove
1
Button Mushrooms
1
Cherry Tomatoes
1
Creme Fraiche
(Contains Milk)
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Balsamic Vinegar
(Contains Sulphites)
1
Baby Spinach
1
Munchy Seeds: Sesame Sprinkle
(Contains Sesame, Soya)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 180 degrees. Cut the courgette in half lengthways and scrape out the soft seedy middle with a spoon. Put the courgette ‘boats’ on a baking tray with a drizzle of olive oil and pop in your oven to cook for 15 mins, then remove and keep to the side. Turn your oven up to 200 degrees.
Meanwhile, peel and finely chop the echalion shallot and garlic and chop the mushrooms into roughly 1cm pieces. Chop the cherry tomatoes in half.
Add a splash of olive oil to a frying pan on medium heat and add your echalion shallot , cook for 3 mins before adding your garlic and cooking for a further minute. Add your mushrooms to the pan with a pinch of salt and a good grind of black pepper and cook for 5-7 mins, or until all the liquid has been absorbed back into the mushrooms.
Take the pan off the heat, add the crème fraîche to the pan and stir through. Spoon your mushroom mixture equally into each courgette boat.
Mix the panko breadcrumbs and grated hard Italian cheese together and sprinkle the mixture on top of your stuffed courgettes. Grind over some black pepper and put in your oven to cook for 15-20 mins or until the crusts are lovely and brown.
In the meantime, add your tomatoes to a separate baking tray, drizzle over half the balsamic vinegar, a splash of olive oil, a pinch of salt and a good grind of black pepper and put in your oven to cook for 8-10 mins.
While your courgettes and tomatoes are cooking, mix the rest of the balsamic vinegar with another splash of olive oil. Add this to the baby spinach and toss it together.
When your courgettes and tomatoes are cooked, get them out of your oven. Add your tomatoes along with any excess oil and balsamic vinegar from the baking tray to your spinach, along with the pumpkin seeds and toss together again. Serve your courgettes with your salad on the side and enjoy!
