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Spinach and Wensleydale stuffed portobello mushroom

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This spinach and cheese topped mushroom cap makes a delicious, easy-to-make starter or side dish.
Serves
1
Prep
5 minutes
Cook
15 minutes
Each 317g serving contains (excludes serving suggestion)
KCal
281
Carbs
22.50g
Fibre
6.20g
Protein
5.30g
Fat
13.10g
Saturates
5.70g
Sugars
7.80g
Salt
1.10g
Portion Fruit & Veg
3
Ingredients
Ingredients
1 small onion, finely chopped
1 tsp olive oil
1 large portobello mushroom
100g baby spinach leaves
good pinch dried thyme
1 clove garlic, crushed
1 tsp Dijon mustard
1 slice wholemeal bread, crumbled
good pinch pepper
25g Wensleydale cheese, cut into small cubes (or Cheddar, feta or goat's cheese)
Method
  1. Preheat the oven to 180°C/gas 4.
  2. Add the onion to a pan with the oil and cook until well browned.
  3. Remove the stalk from the mushroom, chop it up and add it to the onion, along with the spinach, thyme and garlic.
  4. Once the spinach has wilted, add the mustard, bread and pepper, and mix well. Cover and leave for a couple of minutes so the bread absorbs all the flavours.
  5. Mix the stuffing again and then pile it onto the mushroom cap.
  6. Sprinkle the cheese evenly on top, pressing it into the stuffing, and bake for 10 minutes.
Chefs tips
  • Frozen spinach is a useful ingredient to keep in your freezer. Look out for leaf spinach, rather than chopped, and always defrost it before using so that you can squeeze out the excess water.
  • Fresh spinach leaves are a great alternative to lettuce.
  • If you don't like Wensleydale, try adding the same amount of Cheddar, feta or goat's cheese. 
  • Freezing instructions: Freeze with greaseproof paper between each mushroom. Defrost for 1 hour, then heat in the microwave or a moderate oven.
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