Sauté mushroom caps top side up for 3-4 minutes in olive oil. Turn over. Season with salt and sprinkle with onions and garlic. Sauté an additional 3-4 minutes.
In a large bowl, add garlic powder to 500mL of boiling water; mix well. Add MAGGI Mashed Potato Instant Mix gradually. Use a whisk to dissolve and incorporate potatoes and garlic. Let stand one minute, then fluff and keep hot.
Blanch baby spinach, drain. Sauté tomatoes in 1tbsp of olive oil - season to taste.
Place half of the mushrooms with bottom up into a full size 2” deep bain marie pan.
Add wine, butter, pepper, thyme and parsley to the sauce pan of prepared MAGGI Demi-Glace Sauce Mix. Whisk until fully combined and the sauce is smooth.
Heat the mushrooms in a conventional oven for approximately 10 minutes at 160° C. To serve place a small handful of spinach on a plate, followed by 1 mushroom on a bed of MAGGI Mashed Potato. Add a spoonful of grape tomatoes to the side and drizzle MAGGI Demi-Glace over mushroom and mashed potato. Garnish with chives and serve with a salad of microherbs, if desired.

Qty	Unit	Ingredient	Preparation
12	ea	Mushroom	Portobello, large caps, trimmed
100	mL	Olive oil
2	tbsp	Salt
200	gr	Onion	Finely chopped
3	ea	Garlic	Cloves, finely chopped
1	tbsp	Garlic powder
500	mL	Water, boiling
100	gr	MAGGI Classic Gluten Free Mashed Potato Mix 4kg	Not reconstituted
300	gr	Baby spinach leaves
30	ea	Cherry tomato
100	mg	White wine
20	gr	Butter
5	gr	Black pepper, medium coarse ground
2	tsp	Thyme, dried, ground
125	gr	Parsley, fresh
1	L	MAGGI Classic Demi-Glace Sauce	Prepared, held hot in saucepan
1	bunch	Chives, fresh	Finely chopped

Nutritional Analysis Per Serving
Energy (Kcal)	182
Energy (Kj)	311
Protein (g)	5.3
Carbohydrate, total (g)	24
Fats, total (g)	4.9
Sugars, total (g)	6.5
Fats, saturated (g)	1.3
Sodium (mg)	2608

Portabello Mushrooms with Herb and Garlic Sauce

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