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Spinach and Wensleydale stuffed portobello mushroom

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Spinach and Wensleydale stuffed portobello mushroom
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 348g serving contains (excludes serving suggestion)
KCal
289
Carbs
23.8g
Fibre
6.5g
Protein
15.7g
Fat
13.2g
Saturates
5.7g
Sugars
7.5g
Salt
1.1g
Fruit/Veg Portion
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)
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Method

Recipe 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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