Roasted Portobellos with Dijon-Cream Sauce

New

Very High Fibre

Veggie

Under 650 Calories

Roasted Portobellos with Dijon-Cream Sauce

with Chive Mashed Potatoes and Sugar Snap Peas

8 min

Difficulty: 2/3

French

Ingredients: Russet potato • Portobello mushroom • Sugar snap peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).

Allergens

Barley

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

30-min-or-less

Very High Fibre

Classic-plates

Veggie

Under 650 Calories

World-flavors

Winter-warmers

Date-night

SEO

Ingredients

Portobello Mushroom

2 unit(s)

Russet Potato

2 unit(s)

Sugar Snap Peas

113 g

Shallot

1 unit(s)

Chives

7 g

Cream

113 mL

Cream Cheese

1 unit(s)

Montreal Spice Blend

6 g

Cream Sauce Spice Blend

10 g

Vegetable Broth Concentrate

1 unit(s)

Dijon Mustard

0.5 tbsp

Butter

1 tbsp

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat.

Meanwhile, pull stems off mushroom caps and discard.
Brush inside and outside of mushroom caps with 1 tsp (2 tsp) oil, then sprinkle all over with Montreal Spice Blend. Season with salt and pepper. Arrange caps on an unlined baking sheet, top-side down.
Bake for 10-12 min in the middle of the oven, until fork-tender.

Meanwhile, trim snap peas.
Peel, then finely chop shallot
Thinly slice chives.

Heat a large non-stick pan over medium-high. When hot, add 2 tsp (4 tsp) oil and snap peas. Cook for 2-4 min, stirring often, until tender-crisp.
Remove from heat.
Meanwhile, mash half the cream and half the chives into potatoes until creamy. Season with salt and pepper.
Cover and set aside.

Reheat the same pan (from step 4) over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook for 3-4 min, stirring until softened.
Sprinkle Cream Sauce Spice Blend over top. Stir for 30 esc to coat shallots.
Add remaining cream, broth concentrate, cream cheese, mustard and 1/3 cup (2/3 cup) water. Bring to simmer.
Reduce heat to medium-low. Cook for 3-4 min, stirring often, until cream cheese melts and sauce is slightly thickened.
Remove from heat, then season with salt and pepper, if you like. Cover to keep warm.