Dinner · lunch · Mains

Courgette & Mushroom Parcels with Spicy Tomato Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: Makes 16 parcels. Serves 3-4

Mushroom Filling:

  • 250g chestnut mushrooms, sliced
  • 1 medium onion diced
  • 2 clove of garlic finely chopped or crushed
  • 1/2 cup grated Parmesan
  • 1/4 cup light soft cheese
  • 3-4 sprigs of fresh thyme
  • 2 tbsp chopped walnuts
  • drizzle of olive oil
  • pinch of both salt and pepper

Spicy Tomato Sauce:

  • 1 small white onion finely diced
  • 1 garlic clove finely chopped or crushed
  • 1 400g can chopped tomatoes
  • 1 fresh red chilli finely chopped
  • 1/2 tsp red chilli flakes
  • drizzle of olive oil
  • pinch of both salt and pepper

Courgette Parcels:

  • 3 medium sized courgettes peeled into ribbons
  • 1/4 cup grated Parmesan
  • handful of chopped fresh basil

And how to do it:

First let’s make the mushroom filling…Heat the olive oil in a medium sized frying pan. Add the onions, garlic and thyme. Cook stirring occasionally until the onions are soft and caramelized.

Next add the mushrooms to pan as well as salt and pepper to taste and cook on low until the mushrooms are tender around 4-5 mins. Remove from heat and allow to cool for around 10-15 mins.

After the mushroom mixture has cooled drain off any excess liquid from the pan and place the mushrooms in a blender (or in my case my smoothie maker). Add the chopped toasted walnuts, Parmesan, soft cheese and blend. Personally i only lightly blend the mixture as i kinda it slightly lumpy but each to their own go for whatever consistency you prefer.

Next let’s make the spicy tomato sauce… In a frying pan add a drizzle of olive oil and diced onion then allow to soften for 1-2 mins. Next add the chopped garlic, red chili, chili flakes and salt and pepper continue to cook for a further 1-2 mins before you add the can of chopped tomatoes to the pan. Simmer for a further 3-4 mins. Then place tomato mixture in a large oven proof dish.

Now let’s make our parcels…grab 3 courgette ribbons and place them on top of each other in a star shape. Place 1 heaped tsp of mushroom filling in the center of courgette star and fold ribbon edges over the mixture to create a parcel then place the parcel upside down on top of your spicy tomato sauce. Repeat this process until you have used all your mushroom filling. (should be enough for around 16 parcels)

Top the parcels with grated Parmesan cheese and chopped fresh basil. Bake at 200 degrees for around 20 mins. Then grill for a further 3-4 mins or until the cheese is golden brown.

Serve with a nice rocket salad and enjoy…dyl-icious!!

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