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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

Ingredients

  • 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

Method

  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.

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

Comments and images

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ilike2cook

ilike2cook 03 October 2009 01:25

I used an oven at 180 deg for the final cooking - 10 mins first side , then about 5 the second. They were lovely as a starter before a fish main course.

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5 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 365.0kcal
Sugars 3.4g
Fat 34.3g
Saturated Fat 14.7g
Salt 0.9g

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This recipe was first published on Waitrose.com in September 2009