Spinach & Walnut Stuffed Mushrooms

This is another simple supper dish where again you can pretty much play around with the ingredients depending on what you’ve got hanging around in the fridge - using different veg, nuts and different cheeses to ring the changes. I was tempted in fact to fry up some chopped pancetta and add that to the stuffing mix but decided to have a meat free day instead.

I’ve used fresh baby spinach leaves here but you could use frozen spinach instead if that is what you have. If you do, use about 150g and cook it gently over a low heat in a pan with a lid until it is defrosted. You’ll probably also need to drain off any excess liquid before mixing it in with the mushrooms and garlic.

Serve with a nicely dressed green salad - I topped mine with halved baby plum tomatoes and some chopped pickled long green chilli.


Spinach & Walnut Stuffed Mushrooms
Serves 2

4 large flat portabello mushrooms
200g baby spinach leaves, chopped
1 tsp olive oil
2 cloves garlic, finely chopped
25g walnut pieces, chopped
¼ tsp dried chilli flakes or red pepper powder
4 tbsp thick soured cream
¼ tsp freshly grated nutmeg
1 tbsp panko or white breadcrumbs
3 tbsp grated Mature Cheddar

Preheat the oven to 200ºC.

Remove the stalks from the mushrooms, and chop them finely.

Heat the oil in a non-stick frying pan and add the chopped mushroom stalks and garlic. Cook for a minute or so until they begin to soften and turn golden then add the spinach and dried chilli flakes and sauté until the spinach has nicely wilted - a few more minutes.

Stir in the walnuts and soured cream & 2 tablespoons of the cheese. Season and add the nutmeg.

Place the mushroom caps stalk-side-up in a lightly oiled baking tin then spoon the filling into them.

Mix together the breadcrumbs & remaining cheese, scatter over the mushrooms then drizzle with a little oil.

Bake for 12–15 minutes until cooked through and browned on top.

Serve with a mixed leaf and tomato salad.