Cheese and Spinach Baked Mushrooms

Cheese and Spinach Baked Mushrooms

Ingredients

  • 4 flat mushrooms or portobello mushrooms, stalks trimmed
  • 2 tbsp olive oil
  • ½ medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • 75g basmati rice, cooked
  • 150g fresh baby spinach, blanched, drained & chopped
  • Pinch of nutmeg
  • 25g dolce latté (or any vegetarian blue cheese), crumbled 

To serve

  • Tomato and lettuce salad 

Method

  1. Preheat the oven to 190º C, 375º F, Gas mark 5.    
  2. Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
  3. Add the rice, spinach, nutmeg and dolce latté and mix well to create the stuffing. Divide into 4 and fill the mushroom caps. 
  4. Use the remaining oil to grease the base of a roasting tin. Place the mushrooms in the tin and bake in a pre-heated oven for 15-20 minutes until cooked.
  5. Serve with a tomato and lettuce salad

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