Spinach and Goat’s Cheese Stuffed Mushrooms

Name: Spinach and Goat’s Cheese Stuffed Mushrooms
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: British
Ingredients: 8 medium or 4 large flat mushrooms; 100g button mushrooms; 85g wholemeal breadcrumbs; 1 garlic clove, peeled and finely chopped; 75g fresh spinach leaves; 1 fresh green chilli, sliced and seeds removed; 3 tbsp chopped fresh flat-leaf parsley; 50g mild goat’s cheese; 25g vegetarian pecorino cheese, grated; 1 tbsp fresh lemon juice; freshly ground black pepper and sea salt; dash of olive oil

Serves: 6

Ready in: 15 to 30 mins

Spinach and Goat’s Cheese Stuffed Mushrooms Recipe: Veggie

Ingredients
Method

Ingredients:

8 medium or 4 large flat mushrooms
100g button mushrooms
85g wholemeal breadcrumbs
1 garlic clove, peeled and finely chopped
75g fresh spinach leaves
1 fresh green chilli, sliced and seeds removed
3 tbsp chopped fresh flat-leaf parsley
50g mild goat’s cheese
25g vegetarian pecorino cheese, grated
1 tbsp fresh lemon juice
freshly ground black pepper and sea salt
dash of olive oil

method:

Preheat the oven to 190C/375F/ Gas 5. Lay the flat mushrooms on a baking tray gill side up, and season with pepper to taste.
Place all of the remaining ingredients (except for the dash of olive oil) together in a food processor. Blend together until all the ingredients are finely chopped and fairly sticky mixture forms.
Season the cheese and spinach mixture to taste. Now divide it equally between the mushrooms, then firm down with the back of a fork.
Drizzle over the olive oil and bake for around 10 minutes or until the top is just tinged golden. Serve hot with a selection of salad leaves.

Print Recipe www.mushroom-uk.com