Name: Garlicky Mushrooms & Prosciutto with Sourdough & Lemony Spinach
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Sourdough Loaf; 1 packet Button Mushrooms; 1 packet baby leaves; 80 g Prosciutto; 1 Lemon; Chives

HelloFresh

Recipes

Garlicky Mushrooms & Prosciutto

with Sourdough & Lemony Spinach

Get up to $175 off

Tags:

Easy

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Sourdough Loaf

(Contains: Gluten, Soy, Wheat; May be present: Brazil nut, Sesame, Pecan, Macadamia, Walnut, Sulphites, Peanuts, Cashew, Milk, Almond, Eggs, Pistachio, Pine nut, Hazelnut. )

1 packet

Button Mushrooms

1 packet

baby leaves

80 g

Prosciutto

Lemon

Chives

Nutrition Values

Calories318 kcal

Energy (kJ)1330 kJ

Fat6.2 g

of which saturates2 g

Carbohydrate40.1 g

of which sugars2.4 g

Dietary Fibre5 g

Protein21.5 g

Sodium1760 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Slice lemon into wedges. Finely chop chives. • In a heatproof bowl, add the butter and garlic & herb seasoning. Microwave in 10 second bursts until melted.

• Place portabello mushrooms, cup side up, on one side of a baking dish and pour over 1/2 the herby butter. Season with pepper. • Bake until tender, 20 minutes.

• When mushrooms have 10 minutes cook time remaining, remove tray from oven and add prosciutto in a single layer. • Bake until browned and crispy, 10-12 minutes. TIP: If your oven tray is crowded, divide between two trays.

• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook baby spinach leaves until wilted, 2-3 minutes. • Add a squeeze of lemon juice and season with salt and pepper. Transfer to a bowl.

• When the mushrooms have 5 minutes remaining, return the pan to high heat with a drizzle of olive oil. Crack eggs into pan. Cook until the whites are firm and the yolks are cooked to your liking, 2-3 minutes. • Meanwhile, thickly slice sourdough loaf. Toast or grill to your liking. Spread with the remaining herby butter.

• Divide sourdough toast, lemony spinach, mushrooms and prosciutto between plates. • Top with a fried egg. Sprinkle with chives and serve with remaining lemon wedges. Enjoy!