Stilton & Spinach Stuffed Mushrooms

This is a recipe for those mid-week days when you absolutely positively have to write the Christmas cards tonight or it’ll never get done and are generally rushed off your feet. As I, and I’m sure you too, are now. So we’ll just crack on shall we? Chop chop…

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Stilton and spinach stuffed mushrooms

Yield: 2Prep time: 10 MinCook time: 20 MinTotal time: 30 MinPortobello mushrooms stuffed with stilton, spinach and walnuts. A quick and simple vegetarian mid-week dinner, or a need side dish to serve with a roast.

Ingredients

• 2 tbsp sunflower oil

• 4 portobello mushrooms

• 30g butter

• 300g spinach

• 100g stilton

• 25g walnuts, chopped

• 4 tbsp dry breadcrumbs

• 1 tbsp extra virgin olive oil

Instructions

1. Pre-heat the oven to 200C fan.

2. 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.

3. Meanwhile, in a saucepan, melt the butter over a gentle heat and add the spinach. Wilt for 2-3 minutes. Transfer to a sieve and squeeze out all of the excess water then chop roughly.

4. Tip the spinach into a bowl and crumble in the stilton. Add the walnuts and a good grind of pepper (no need for salt, the cheese does that).

5. Pile the mixture into the mushroom cavities, packing down the stuffing to make sure it doesn’t fall off during cooking. Press the breadcrumbs on top and drizzle over the extra virgin olive oil. Bake in the oven for 10 minutes, or until the cheese is gooey and the breadcrumbs golden.

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