Spinach & Cheese Mushrooms
These stuffed portobello mushrooms are a delightful combination of earthy flavors and creamy textures. Filled with a mix of creme fraiche, cheese, and spinach, each bite offers a burst of savory goodness. Baked to perfection, these mushrooms are a versatile dish that can elevate any meal as a delicious side or a starter on a bed of fresh greens.
— Constant Cookbook
Ingredients
- 4 large flat field mushrooms / portabello mushrooms
- 4 tsp pesto
- 2 tbsp creme fraiche
- 2 tbsp gran padano, plus extra for sprinkling
- 1 tbsp blanched, chopped spinach - squeezed of excess water
- salt & pepper to season
Instructions
- Preheat oven to 200c/180C/gas 6.
- Wipe mushrooms clean, remove stalks & reserve. Place mushrooms on an oiled baking sheet.
- Chop mushroom stalks and place in a bowl along with creme fraiche, cheese, spinach & seasoning to taste
- Place a teaspoon of pesto in the centre of each mushroom and then divide the creme fraiche mixture between the mushrooms.
- Put a sprinkling of cheese on each mushroom & season with freshly ground black pepper
- Bake in the oven for 15 - 20 mins, until mushrooms are soft & cheese has turned golden.
- Serve as an accompaniment, or a starter on bed of rocket/watercress.
Yield
Makes 4
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