{"id":7825,"date":"2021-06-06T11:42:00","date_gmt":"2021-06-05T23:42:00","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/italian-mushroom-bake\/"},"modified":"2023-08-07T14:30:21","modified_gmt":"2023-08-07T02:30:21","slug":"italian-mushroom-bake","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2021\/06\/06\/italian-mushroom-bake\/","title":{"rendered":"Cheesy Italian Mushroom Bake with Focaccia & Pine Nuts"},"content":{"rendered":"\n

Transport the family to Italy for a delish meat-free meal that is loaded with flavour! Portobello mushrooms baked in a tomato based sauce topped with toasted pine nuts make for the perfect warming dinner. Even better, you can dip warm sliced of fluffy focaccia in the saucy goodness!<\/strong><\/p>\n\n\n

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Cheesy Italian Mushroom Bake with Focaccia & Pine Nuts<\/h2>\n \n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Bake<\/h4>
  • 3<\/span> garlic cloves<\/span> minced<\/span><\/li>
  • 130<\/span> g<\/span> cheddar cheese<\/span> grated<\/span><\/li>
  • 2<\/span> cans<\/span> cherry tomatoes<\/span><\/li>
  • Spices<\/span> (1\u00bd tsp brown sugar, 1 tsp Italian herbs, \u00bd tsp dried basil, \u00bd tsp ground fennel, 1 tsp sweet paprika)<\/span><\/li>
  • 1<\/span> tsp<\/span> cornflour<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> salt<\/span><\/li>
  • \u00bd<\/span> cup<\/span> vegetable stock<\/span><\/li>
  • 100<\/span> g<\/span> sundried tomato pesto<\/span> store-bought<\/span><\/li>
  • 400<\/span> g<\/span> portobello mushrooms<\/span><\/li>
  • 200<\/span> g<\/span> ricotta cheese<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li>
  • 20<\/span> g<\/span> pine nuts<\/span><\/li><\/ul><\/div>

    Salad<\/h4>
    • 150<\/span> g<\/span> frozen peas<\/span><\/li>
    • 100<\/span> g<\/span> rocket<\/span><\/li>
    • 2<\/span> tsp<\/span> balsamic vinegar<\/span><\/li><\/ul><\/div>

      To Serve<\/h4>
      • 1<\/span> loaf<\/span> focaccia bread<\/span><\/li>
      • 1<\/span> bunch<\/span> basil<\/span> leaves picked<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Instructions<\/h3>
        • Preheat oven to 230\u00b0C (or 210\u00b0C fan bake). Bring a small pot of water to the boil with a lid on. Set aside a large baking dish.<\/span><\/div><\/li>
        • Prep garlic and cheese and set aside. Add canned tomatoes to baking dish. Using the back of a spoon, squash tomatoes to release their juices. Add garlic, spices, cornflour, salt, stock and pesto and mix together.<\/span>
          <\/div>Arrange mushrooms in tomato sauce mixture and season with salt and pepper. Dollop over ricotta, sprinkle with grated cheese and drizzle with olive oil. <\/span><\/div><\/li>
        • Cook mushroom bake on upper oven rack for about 25 minutes, until golden on top and mushrooms are tender. Add pine nuts to baking dish for final 5 minutes of cook time. <\/span><\/div><\/li>
        • Place focaccia on an oven tray and heat on lower oven rack for 5-8 minutes, until warmed through. Cut into wedges.<\/span><\/div><\/li>
        • Cook peas in pot of boiling water for 2 minutes, until tender. Drain and refresh under cold water to cool. Just before serving, toss peas in large bowl with rocket, balsamic vinegar and a pinch of salt. Prep basil. <\/span><\/div><\/li>
        • Serve mushroom bake topped with basil. Serve salad and focaccia on the side. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n <\/div>\n \n \n \n
          \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"

          Transport the family to Italy for a delish meat-free meal that is loaded with flavour! Portobello mushrooms baked in a tomato based sauce topped with toasted pine nuts make for the perfect warming dinner. Even better, you can dip warm sliced of fluffy focaccia in the saucy goodness!<\/p>\n","protected":false},"author":18,"featured_media":14470,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2375,2374,2380],"tags":[1889,1890,1818,1821],"class_list":["post-7825","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-myfoodbag","category-recipes","category-veggie-plant-based","tag-italian","tag-meat-free","tag-mushrooms","tag-vegetarian","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=7825"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7825\/revisions"}],"predecessor-version":[{"id":15894,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7825\/revisions\/15894"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/14470"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=7825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=7825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=7825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}