Stuffed mushrooms with sun-dried tomato and eggplant sauce
A tasty and comforting recipe, ideal as a main course or special starter.
mushrooms are browned, filled with a spinach vegetable bechamel, and cooked
Served with a creamy eggplant and sun-dried tomato sauce, they're then finished in the oven with a touch of Parmesan cheese. Irresistible!
Ingredients (for 4 people):
To prepare the mushrooms:
- 8 large mushrooms
- 2 tablespoons of garlic and parsley paste
- Extra virgin olive oil
For the filling:
- The stems of the mushrooms, chopped
- 1 small onion, chopped
- A handful of fresh spinach
- 1 tablespoon of flour
- 200 ml of vegetable drink or milk (unsweetened)
- Salt, black pepper and nutmeg
For the sauce:
- 1 onion
- ½ eggplant, diced small
- 5-6 sun-dried tomatoes in oil (rehydrated if dried)
- ½ glass of white wine
- 1 tablespoon of garlic and parsley paste
- 200 ml of vegetable broth
- 100 ml of vegetable cooking cream
To gratin:
- Grated vegan Parmesan or nutritional yeast
Elaboration:
- Prepare the mushrooms: Clean the mushrooms and carefully remove the stems (reserve them for the stuffing). Brush them with the garlic and parsley mixture mixed with a little oil. Brown the caps in a pan on both sides until seared and slightly tender. Set aside.
- Prepare the filling: Sauté the onion until translucent. Add the chopped mushroom stems, sauté for a few minutes, and stir in the spinach until softened. Stir in the flour, cook for 1 minute, and then gradually add the milk until you have a thick béchamel sauce. Season with salt and pepper and add a pinch of nutmeg.
- Prepare the sauce: In a pan, sauté the onion with a little oil. Add the diced eggplant and brown well. Stir in the white wine and let it reduce. Add the chopped sun-dried tomatoes, the mash, the broth, and the cream. Cook over medium heat until slightly thickened. Adjust the seasoning with salt.
- To assemble: Fill the mushrooms with the béchamel sauce. Place the sauce in a baking dish and arrange the mushrooms on top. Steam for about 10 minutes if desired (optional, to ensure succulence).
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Bake: Sprinkle with vegan Parmesan or nutritional yeast. Grill at 200°C for 10-15 minutes, until golden brown.
