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Spinach and walnut-stuffed mushrooms
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4 large flat portabella mushrooms
150g frozen essential Waitrose Whole Leaf Spinach
1 tsp olive oil
2 cloves garlic, finely chopped
25g walnut pieces, chopped
2 tbsp essential Waitrose Soured Cream
¼ tsp grated nutmeg
1 tbsp white breadcrumbs
2 tbsp grated essential Waitrose Extra Mature Cheddar
1. Preheat the oven to 200ºC, gas mark 6. Remove the stalks from the mushrooms, placing the caps stalk-side-up in an oiled baking tin. Chop the stalks. Cook the spinach in a covered pan until defrosted then drain thoroughly.
2. Heat the oil in a non-stick frying pan and add the chopped mushroom stalks and garlic. Cook for 2 minutes until soft and golden. Stir in the spinach, walnuts and soured cream. Season and add the nutmeg. Spoon the mixture onto the mushrooms. Scatter the breadcrumbs and grated cheese over the mushrooms and bake for 12–15 minutes until cooked through and browned on top. Serve with a tomato and red onion salad and crusty bread.
Stir a couple of tablespoons of Wholesome Mixed Seeds into the stuffing for added crunch.
These flavours are ideal with a light yet full-flavoured rosé. Try Chat-en-Oeuf Rosé 2009 IGP Pays d’Oc, South of France.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in April 2011.