Cheese and Spinach Baked Mushrooms
Make delicious cheesy mushrooms as a vegetarian starter or turn them into a filling main served with brown rice and a side salad
Cheese and Spinach Baked Mushrooms
Ingredients
- 30 ml/2 tbsp olive oil
- ½ medium onion finely chopped
- 1 garlic clove finely chopped
- 75 g basmati rice cooked
- 150 g fresh baby spinach blanched, drained & chopped
- Pinch nutmeg
- 25 g Dolcelatte or any vegetarian blue cheese, crumbled
- 4 flat mushrooms or portabello mushrooms stalks trimmed
To serve
- Tomato and lettuce for the salad
Instructions
- Preheat the oven to 190º C/375º F/Gas Mark 5.
- Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
- Add the next four ingredients and mix well together to create the stuffing. Divide into four and fill the mushroom caps.
- 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.
Notes
Serve with a tomato and lettuce salad - we've got a great three tomato salad you could do and just add lettuce to it
