Stuffed Mushroom Fiorelli with Bell Pepper and Double Mozzarella
in tomato sauce
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Veggie
•Quick
Allergens:
Cereals containing gluten
•Egg
•Milk
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Fresh Mushroom Fiorelli
(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs)
250 grams
Mozzarella
(Contains: Milk)
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Bell Pepper
125 grams
Cherry Tomatoes
2 unit(s)
Garlic
1 sachet(s)
Dried Oregano
1 sachet(s)
Vegetable Stock
1 unit(s)
Shallot
8 milliliter(s)
Chilli Oil
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Oil
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3478 kJ
Energy (kcal)831 kcal
Fat37.4 g
of which saturates19.5 g
Carbohydrate81.9 g
of which sugars19.7 g
Dietary Fiber10 g
Protein39.9 g
Salt5.1 g
Potassium483.5 mg
Calcium34 mg
Iron1 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
Cooking steps
1
- Boil a large pot of salted water for the fiorelli.
- When boiling, add the pasta to the water and reduce the heat. Simmer until softened, 5-6 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil to prevent sticking.
TIP: Once the fiorelli are in the water, do not allow the water to boil anymore, otherwise they will burst.
2
- Peel and grate the garlic (or use a garlic press).
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Halve, peel and chop the scallion into small pieces. Halve the cherry tomatoes.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the shallot, garlic, pepper and oregano to the pan and fry until softened, stirring occasionally, 4-5 mins. Season with salt and pepper.
3
- Pop in the cherry tomatoes, chopped tomatoes, stock, 50ml water (per 2P) and a pinch of sugar.
- Cover and simmer for 8-10 mins, giving it a stir occasionally.
- Stir the drained pasta into the sauce and mix well.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt, pepper and sugar.
- Meanwhile, drain and tear the mozzarella.
4
- Divide the fiorelli between plates.
- Arrange the torn mozzarella on top of the pasta.
- Crack some pepper over the mozzarella.
- Add a drizzle of chilli oil to the adult plates.
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