A Dream of Portobello Mushrooms in a Bed of Garlic, Rucola and Spaghetti

A community recipe by Britt Jamar

Not tested or verified by Nigella.com

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Introduction

This recipe is a golden one! I got it from a very dear friend of the family in Bologna. I gave it my own touch and filled many friends mouths with it. And they love it! It's quite simple, but you can conquer your worst enemy with it! In only 25 minutes! (PS: I'm Dutch, so I hope you all understand my translation of the recipe...)

Ingredients

Serves: 2

Metric Cups

For the Ingredients

2 cloves garlic
2 portobello mushrooms
4 sprays fresh parsley
4 tablespoons Parmesan cheese
4 tablespoons regular olive oil
½ tablespoon thyme
125 millilitres creme fraiche (or Boursin cheese cuisine with garlic and fine spices)
50 grams pinenuts
½ tablespoon lemon juice
150 grams spaghetti
30 grams rocket
1 dash salt

For the Ingredients

2 cloves garlic
2 portobello mushrooms
4 sprays fresh parsley
4 tablespoons Parmesan cheese
4 tablespoons regular olive oil
½ tablespoon thyme
4 fluid ounces creme fraiche (or Boursin cheese cuisine with garlic and fine spices)
1¾ ounces pinenuts
½ tablespoon lemon juice
5⅓ ounces spaghetti
1 ounces arugula
1 dash salt

Method

A Dream of Portobello Mushrooms in a Bed of Garlic, Rucola and Spaghetti is a community recipe submitted by Britt Jamar and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Get ready: a cutting party!

But first...put on some water for the spaghetti. Peel the garlic and cut up fine. Sweep the 2 portobello mushrooms clean with kitchen paper. Stalk the portobello mushrooms and cut these also in small pieces. Cut the parsley above a little bowl and mix with 2 tablespoons of Parmesan cheese. Then heat 1 tablespoon of olive oil in a frying pan. Stir-fry half of the garlic, the stalk pieces of the Portobello and the thyme in ca. 3 minutes. Then stir in the creme fraiche (or Boursin cheese cuisine), pine nuts and the parsley/Parmesan mix. Fill the 2 portobellos with this mushroom mixture.

To prepare: Preheat the furnace on 175 ºC. Lay the portobello mushrooms in a (ovenproof) scale. Put in a little bowl 2 table spoons with olive oil and mix with some lemon juice and sprinkle the Portobello's with this. (Sometimes I also put some grate cheese on top of it, to still my hunger for high-calories...haha...) Put the Portobello's in the middle of the furnace for about 20 minutes. Meanwhile prepare the spaghetti with a pinch of salt and according to the instructions on the package. Tear the rucola in bits. When the spaghetti is ready you put in the rucola, rest of garlic and olive oil. (I always put in more garlic then mentioned here, but that's because I am an absolute fan of garlic.) Stir it, so the spaghetti, garlic, rucola and olive oil is everywhere. Divide the spaghetti on the two plates, get the Portobello's out of the furnace and put them in the middle of the spaghetti. (Like a little bird's nest) Serve with tomato salad.

Get ready: a cutting party!