Portabello Mushrooms & Prosciutto

Name: Portabello Mushrooms & Prosciutto with Sourdough & Lemony Spinach | Serves 2
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 bag baby spinach leaves; 50 g butter; 1 bag chives; 2 eggs; 1 sachet Garlic & Herb Seasoning; ½ lemon; olive oil; 1 packet portabello mushrooms; 1 packet prosciutto; 1 packet Sourdough Loaf

with Sourdough & Lemony Spinach | Serves 2

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This is a perfect dish to kick off your weekend and satisfy your savoury cravings. Serve up a café-style brunch in 30 minutes with herby butter mushrooms, golden prosciutto, fried egg and lemony spinach all topped on crunchy sourdough.

Allergens:

Milk

•Eggs

•Gluten

•Soy

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 Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 bag

baby spinach leaves

1 bag

chives

1 sachet

Garlic & Herb Seasoning

lemon

1 packet

portabello mushrooms

1 packet

prosciutto

1 packet

Sourdough Loaf

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

Not included in your delivery

50 g

butter

(Contains: Milk; )

eggs

(Contains: Eggs; )

olive oil

Nutrition Values

/ per serving

Energy (kJ)2501 kJ

Fat32.3 g

of which saturates17.2 g

Carbohydrate41.2 g

of which sugars3.2 g

Protein30.4 g

Sodium2004 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

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

Place the portabello mushrooms on a lined oven tray and pour over 1/2 of the herby butter. Season with pepper. Bake until tender, 20 minutes.

When the mushrooms have 10 minutes cook time remaining, remove the tray from the oven and add the prosciutto slices to the tray. 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 the baby spinach 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 a medium-high heat with a drizzle of olive oil. Fry the eggs until the whites are firm and the yolks are cooked to your liking, 4-5 minutes. Meanwhile, thickly slice the sourdough loaf. Toast or grill the bread to your liking. Spread with the remaining herby butter.

TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.

Divide the sourdough toast, lemony spinach, mushrooms and prosciutto between plates. Top with a fried egg. Serve with the remaining lemon wedges and sprinkle with the chives.