Stuffed mushrooms make an easy starter or quick supper. Mix and match the toppings to whatever you fancy.
Ingredients
- 4 Portobello mushrooms, stems removed and finely chopped
- 2 tbsp olive oil
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 200g/7oz spinach
- 100g/3½oz goats’ cheese or other creamy cheese
- 100g/3½oz roasted red peppers (from a jar) drained and roughly chopped
- 50g/1¾oz cheddar, grated
- squeeze lemon juice, optional
- salt and freshly ground black pepper
Method
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Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften.
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Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat.
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Spoon the goats’ cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using.
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Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top.
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Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden.