Gluten Free

Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce ( Gluten-Free )

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Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce makes a great veggie dish, packed with flavour!

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins



  • 4 Portobello mushrooms
  • 1 large egg
  • 3 tbsp plain (all-purpose) flour (replace with gluten free flour blend if needed)
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried paprika
  • 1/4 tsp garlic salt
  • 2 tbsp olive oil
  • 50 g fresh baby spinach
  • 60 g soft goats cheese use a vegetarian version if required
  • 30 g parmesan cheese grated (use a vegetarian hard cheese if required, as parmesan isn’t vegetarian)


  • 1 tbsp olive oil
  • 1 brown onion peeled and sliced
  • 2 cloves garlic peeled and minced
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 160 g sun dried tomatoes I like the bright red one from the deli counter
  • 1 red bell pepper de-seeded and sliced
  • 1 medium courgette zucchini chopped into chunks
  • 90 ml white wine
  • 120 ml vegetable stock
  • pinch of salt and pepper
  • 90 ml double (heavy) cream
  • 50 g parmesan cheese grated (use a vegetarian hard cheese if required, as parmesan isn’t vegetarian)
  • 90 g fresh baby spinach
  • 1 tbsp chopped parsley


  1. Cut the stalk out of the mushrooms and finely chop them. They can go in the sauce later.
  2. Whisk the egg lightly in a shallow bowl.
  3. In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
  4. Heat the olive oil in a large frying pan (skillet) on a medium-to-high heat. Dip the mushrooms in the egg (all over), then dip in the flour mixture. Coat the outside of the mushrooms, but try not to get too much flour in the inside bit.
  5. Place the mushrooms in the pan and fry on both sides until lightly golden. Use a set of tongs to brown the mushrooms on the sides too.
  6. Take the mushrooms out of the and place on a grill tray. Throw the spinach in the hot pan with a splash of water and a pinch of salt and pepper. Move it around the pan for a minute until wilted.
  7. Break the goats cheese into chunks and place in the mushrooms. Top with the wilted spinach and sprinkle the parmesan/veg-hard-cheese on top. Sprinkle on a pinch of paprika too. Put to one side for a few minutes.
  8. Now start on the sauce. Add the oil to the pan and heat on a medium heat. Add the onion and cook for 2 minutes until it starts to soften. Add the reserved mushroom stalks, garlic, oregano, paprika, sun dried tomatoes, red peppers and courgette (zucchini). Cook for 2 minutes, moving around the pan with a spatula, then pour in the wine. Allow to bubble for 2 minutes, then add the vegetable stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
  9. Meanwhile, heat up the grill (broiler) and place the mushrooms under the grill. Grill under a medium heat for 2-3 minutes, until the cheese melts. Remove from the grill.
  10. Stir the cream, parmesan/veg-hard-cheese and spinach into the sauce, then nestle the mushrooms on top.
  11. Cook for a further 3-4 minutes until the spinach wilts and the sauce thickens.
  12. Serve topped with a sprinkling of fresh parsley.
  13. Tastes great on it’s own or served with salad, pasta or potatoes.

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