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Raidis Estate

Raidis Estate
 
14 October 2020 | Raidis Estate, Raidis Recipes | Raidis Estate

Portobello mushrooms paired with our new Emma Sparkling Chardonnay Pinot Gris

 

Something is ready to pop at Raidis Estate as we welcome to the line-up our new drop - Emma Sparkling Chardonnay Pinot Gris.

 

This delicious drop is now available and ready to share with those you love and it’s only fair that we share with you a few ways to enjoy it. 

 

This Sparkling can be taken from cheese platter party to the main affair and can simply just go with a gooey camembert or shoestring fries.

 

It’s also the perfect drop to go with this delicious and lighter style baked mushroom dish.

 

These mushrooms are delicious, scrumptious and decadent and are the things that dreams are made of.

 

Add some crispy pancetta to the top of these babies to really set them on fire!

 

We hope you enjoy both.

 

What you’ll need:

 

4 large portabella mushrooms

2 tablespoons olive oil plus more for coating the mushrooms

1 large sweet onion diced

2 medium zucchinis diced

1 roasted red pepper diced

4 – 6 sun-dried tomatoes chopped

2 – 3 cloves garlic minced

1 large handful of spinach

1 pinch dried oregano crushed between your fingers

Dash of crushed red pepper flakes

Freshly ground black pepper to taste

1/4 cup dried breadcrumbs

1/4 cup grated Parmesan

1/4 cup shredded mozzarella cheese

 

Method:

 


Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.

 

Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.

 

Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.

 

 

In a 12-inch sauté pan over medium-high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften.

 

Next, add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.

 

 

Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.

 

 

Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.

 

 

Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

 

Emma Sparkling Chardonnay Pinot Gris $35

Being enthusiastic sparkling drinkers, Emma & Stevo have wanted to make a sparkling wine for years. Passionate about chardonnay based sparkling wines they sourced some exceptional fruit and for a bit of a twist blended it with some barrel-fermented Pinot Gris. Delicious, crisp, sherbety goodness with a clean dry finish - this fizz is a party in your mouth! 

Shop our Sparkling - HERE

 

 

 

 

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