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    Mushroom and spinach bundles

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    Mushroom and spinach bundles

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Makes: 4


    • 8 Large Portobello mushrooms, each about 10cm in diameter
    • 50g Lightly salted butter
    • 4 tbsp Olive oil
    • 1 Onion, chopped
    • 2 Cloves garlic, crushed
    • 2 tsp Chopped thyme, stalks discarded
    • 250g Pack essential Waitrose Spinach, washed and thoroughly dried
    • 100g Waitrose Long Clawson Creamy Blue Stilton, cut into 4 slices


    1. Prepare and light the barbecue. Wipe the flat sides of the mushrooms with a damp cloth, then score the caps with a sharp knife. Slice off the stalks and finely chop them.
    2. Melt the butter in a pan with the oil and a little seasoning. Turn the mushroom caps in the butter and transfer to a plate. Fry the onion for 5 minutes. Add the chopped mushroom stalks, garlic and thyme and fry for one minute. Stir in the spinach until wilted, then cool slightly.
    3. Pile the mixture onto half the mushroom caps and spread level. Place a slice of cheese on each, then top with another mushroom cap. Tie each bundle together with kitchen string, as you’d wrap a parcel.
    4. Cook over the coolest area of the coals for 6-8 minutes, turning several times until the mushrooms are just tender. Serve hot.

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    Cook's tips

    To cook indoors: cook the bundles in a preheated oven at 180°C, gas mark 4 for 15-20 minutes until the mushrooms are tender.

    Drinks recommendation

    Araldica Albera 2007 Barbera d'Asti, Piedmont, Italy, £4.99


    Average user rating

    5 stars