Speedy baked ragu mushroom cups (Vegetarian)

Speedy baked ragu mushroom cups (Vegetarian)

Veggie 90 Day Plan Friendly
I love a pasta bake, but a pasta bake without pasta?  Does it work?  Well yes it does and it’s very quick to make too !  This is one of those dishes you can throw together in very little time and at the end of it have very little tidying up to do.  I managed to make this using just 2 pots and normally I use every pot and pan that’s to hand!

Ingredients for 1 serving

3 portobello mushrooms
110g chickpeas, drained
90g lentils, tinned, drained weight
200g chopped tomatoes, blended until smooth
2 garlic clove, crushed
6g olive oil
100g spinach
35g cheddar cheese, grated
2g chilli flakes
10g fresh basil leaves
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Pre-heat your oven to 190°C fan/400°F.
  • Take the mushrooms and carefully cut out the stalk to leave a lovely flat mushroom.
  • Arrange the mushrooms in an oven proof dish and sprinkle with a little seasoning before baking in the hot oven for 10-15 minutes.
  • While the mushrooms are baking, wilt the spinach if using fresh and pop it on some kitchen paper to drain the excess liquid.
  • When you have patted the spinach dry, take a knife and chop it as small as you can.
  • Put a medium frying pan back onto the heat, add the oil along 1 of the crushed garlic cloves and the chopped spinach.  Take a few minutes to stir fry the spinach before removing it from the pan.
  • Put the pan back onto the heat and add the chickpeas, lentils and the remaining crushed garlic clove.  Stir fry the beans and garlic for a few minutes to soften the garlic before adding the blended tomatoes.
  • Pop a lid onto the pan and bring the contents to the boil before turning down to a simmer to allow the sauce to reduce a little.
  • After 5 minutes the sauce should be thick and almost ready for the oven.
  • Check the sauce for seasoning and add any seasoning along with the basil leaves and give the mixture a good stir.
  • Remove the mushrooms from the oven, top with the chopped spinach and finally the bean ragu.
  • Sprinkle the top with the grated cheddar before returning to the oven.
  • When the cheese is golden, it’s time to serve!

Notes

  • The mushrooms should be large but you can use other types of mushrooms that are available to you.
  • Frozen spinach would work well in this recipe but remember to pat it dry to reduce cooking times.
  • I use a microplane grater to make my cheese go further.
  • Why not make an extra portion for the following day!
Follow:
Nella Foulds
Nella Foulds

Find me on: Web

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.