These stuffed mushrooms can be eaten as a starter, lunch or main meal, depending on the portion size and what you serve with them.
Serves 3-4 as a starter or lunch (2-3 mushrooms each, depending on size).
- 8 or 9 large flat mushrooms (Portabello type)
- 200g/8oz fresh spinach, washed
- 1 small onion, finely diced
- 1 clove of garlic, crushed
- 1 tbsp chopped fresh parsley
- a little fresh nutmeg
- 50g/2oz vegetarian Brie (rind removed), roughly chopped
- 50g/2oz grated Parmesan-style hard cheese
Cover with cling film and microwave for 2-3 minutes on high, or until cooked. Allow to cool, then squeeze as much moisture out as possible, and chop or blend roughly.
Meanwhile, heat a large frying pan or griddle and preheat the oven to 180C/170C Fan/Gas 4/350F.
Peel the outer skin from the mushrooms and remove the stalks.
Drizzle the mushrooms with a little olive oil and cook for around 5 minutes on a medium-high heat, turning occasionally. Remove from the pan and place in a dish or on a baking tray.
Chop the mushroom stalks finely.
Gently fry the onion and mushroom stalks in a drop of olive oil for a few minutes, then add the garlic, nutmeg and parsley. Cook for a further 2 minutes.
Then add the cooked spinach and cheeses and stir well to combine all of the ingredients.
Top each mushroom with a tablespoon of the spinach mixture (at this point you could chill the mushrooms and re-heat later).
Pop into the oven for 5-10 minutes to heat through.
Serve with salad and bread. Not suitable for freezing.
Top tips: Cook the mushrooms on a barbecue. Top with the pre-made spinach mixture and warm through. These mushrooms would also make a tasty main course served pasta.
Vegan version: Swap the dairy cheeses for your preferred vegan cheese alternatives.
I'm linking this post to the Meat Free Mondays round-up over at Tinned Tomatoes.
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National Vegetarian Week 16 - 22 May 2016