Cheesy Stuffed Mushrooms & Vegetable Medley

Prep: 25 minutes | Roast: 17 - 20 minutes | Makes: 4 servings

INGREDIENTS

Mushrooms

  • 300g frozen chopped spinach, thawed
  • 60g cream cheese
  • 30g grated Parmesan cheese
  • 120g mozzarella cheese, divided
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large portobello mushrooms, cleaned, stems removed

Vegetable Medley

  • 350g courgettes, medium diced
  • 1 red pepper, medium diced
  • 1 orange pepper, large diced
  • 300g aubergine, medium diced
  • 4 thick asparagus spears, ends trimmed, cut into 1cm pieces
  • 1 tablespoon fresh thyme
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

DIRECTIONS

  1. Wrap spinach in a cotton towel or paper towels and squeeze out excess liquid.
  2. In a bowl, mix together cream cheese, parmesan cheese, 60g mozzarella cheese, garlic, nutmeg, salt and pepper. Add spinach
    and mix well.
  3. Fill the mushrooms with the spinach and cheese mixture.
  4. In a separate bowl, combine all vegetable medley ingredients and toss well.
  5. Place prepared mushrooms in zone 1 drawer, without a crisper plate inserted then insert drawer in unit. Place vegetables without a crisper plate inserted in zone 2 drawer, then insert drawer in unit.
  6. Select ROAST, set temperature to 180°C and set time to 15 minutes. Select zone 2, select ROAST, set temperature to 180°C, and set time to 17-20 minutes. Select SYNC. Press the START/STOP button to begin cooking.
  7. When zone 1 time reaches 10 minutes, remove drawer from unit and top mushrooms with remaining mozzarella cheese. Reinsert drawer to continue cooking.
  8. When zone 2 time reaches 10 minutes, remove drawer from unit and stir vegetables. Reinsert drawer to continue cooking.
  9. When cooking is complete, serve immediately.