Stuffed mushrooms
- Prep: 10m
- Cook: 10m
- Serves: 1
Big, deep mushrooms are a must for this recipe. They need a good cavity to accommodate all the filling. Really, you can stuff them with any leafy green and any cheese, but, for me, the sweetness of spinach and the salty kick of Stilton complement the umami mushroom perfectly. If you feel the need for carbs, add some cooked orzo pasta to the spinach, but they are a satisfyingly complete meal without.
Method
- Pre-heat the oven to 220°C / 200°C fan / gas mark 6.
- Heat the oil in a frying pan (for which you have a lid) and add the mushrooms, whole. Fry hard for a couple of minutes then add a splash of water, put the lid on and cook for 5-8 minutes, turning them over half way. The water and the lid helps the mushrooms cook through. Take the lid off for a final minute to dry everything out a little. Transfer to an oven dish into which the mushrooms fit snuggly.
- Meanwhile, in a saucepan, melt the butter over a gentle heat and add the spinach. Wilt for 1-2 minutes and remove the pan from the heat just as the spinach yields to the warm butter. Stir in a turn of pepper.
- Pile the butter spinach into the mushroom cavities then crumble the blue cheese on top followed by the breadcrumbs. Pack down the stuffing to make sure it doesn’t fall off during cooking. Bake in the oven for 10 minutes, or until the cheese is gooey and the breadcrumbs golden.
Ingredients
All to be sourced organic where possible
- 1 tbsp sunflower oil
- 2 portobello mushrooms
- 15g butter
- 100g spinach
- 60g blue cheese
- 2 tbsp dry breadcrumbs
