Stuffed Courgettes
with Balsamic Spinach & Tomato Salad
The writer Shirley Conran famously opined that "Life's too short to stuff a mushroom." But what about stuffing a mushroom into a courgette? It really doesn’t take long to make these cute courgette 'boats'. They're filled with a creamy mushroom stuffing and go great with a flavourful balsamic-dressed salad of spinach and roast cherry tomatoes. Enjoy!
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)
15
Panko Breadcrumbs
(Contains Cereals containing gluten)
30
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Balsamic Vinegar
(Contains Sulphites)
1
Baby Spinach
25
Munchy Seeds: Sesame Sprinkle
(Contains Sesame, Soya)
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C. Cut the courgettes in half lengthways and scrape out the seeds with a teaspoon. Put these ‘boats’ on a baking tray and drizzle over a little olive oil. Pop on the top shelf of your oven. Roast for 15 mins. Remove when done and turn the oven up to 200°C. Meanwhile, halve, peel and finely chop the shallot. Peel and grate the garlic (or use a garlic press). Chop the mushrooms into 1cm pieces. Cut the cherry tomatoes in half.
Put a splash of olive oil in a frying pan on medium heat. Add the shallot. Cook for 3 mins. Then add the garlic. Cook for a further minute. Add the mushrooms to the pan with a pinch of salt and a good grind of black pepper. Cook until all the liquid has been absorbed back into the mushrooms, 5-7 mins. Take the pan off the heat, add the crème fraîche and stir through.
Divide the mushroom stuffing between the courgette 'boats'. In a bowl mix the panko breadcrumbs and hard Italian cheese together and sprinkle over the stuffed courgettes. Grind on some black pepper. Put on the top shelf of your oven and cook until browned around the edges, 15-20 mins.
Put the cherry tomatoes on another baking tray. Drizzle over a little oil and half the balsamic vinegar. Season with a pinch of salt and a good grind of black pepper. Place on the middle shelf of your oven. Roast for 8-10 mins.
While the courgettes and tomatoes are cooking, put the rest of the balsamic vinegar in another mixing bowl with a good splash of olive oil. Add the baby spinach and toss to dress it.
When your courgettes and tomatoes are cooked, take them out of the oven. Add the tomatoes to the spinach, along with any excess oil and balsamic vinegar from the baking tray. Finish with the sesame sprinkles and toss everything together. Serve your stuffed courgettes with some spinach salad on the side. Enjoy!
