Stuffed Mushrooms
These stuffed portobello mushrooms are a delightful combination of earthy mushrooms, creamy spinach filling, and a crunchy breadcrumb and cheese topping. Each bite is bursting with savory flavors that will surely impress your taste buds. It's a simple yet elegant dish that's perfect for a light lunch or a flavorful side.
— Constant Cookbook
Ingredients
- 4 large field/portobello mushrooms
- For the filling
- 1/2 garlic clove, crushed
- 2 tomatoes, chopped
- 250g baby leaf spinach, wilted and roughly chopped
- 125g low fat cream cheese with herbs
- 25g cheddar cheese, grated
- 25g fresh breadcrumbs
- Salad leaves to serve
Instructions
- Heat grill to 200C. Brush both sides of the mushrooms with oil and place on grill rack.
- Mix together garlic, tomatoes, spinach and cream cheese and in a separate bowl mix the cheddar cheese and breadcrumbs.
- Spoon cream cheese mix into the mushrooms and top with breadcrumb/cheese mix.
- Place under grill for approx 13 mins, serve with salad leaves.
Yield
Makes 4
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