Starters
International
InternationalStuffed Mushrooms
Baked mushrooms with a savoury filling, taken from a quick cheese-and-breadcrumb version up to chestnut mushrooms stuffed with a wild mushroom and chestnut duxelles. The tiers escalate in both ingredient and technique.
Vegetarian
Nut-free
Better version
Portobellos stuffed with garlic, spinach, cream cheese and Parmesan crumb.
Per serving£1.50
Total cost£6.00
Time40 min
Ingredients for 4
- 4 portobello mushrooms , stalks removed and chopped
- 100 g baby spinach
- 2 cloves garlic , finely chopped
- 1 shallot , finely diced
- 100 g cream cheese
- 40 g Parmesan , grated
- 40 g panko breadcrumbs
- 2 tbsp olive oil
- salt and pepper , to taste
Method
- Heat the oven to 200C. Soften the shallot, garlic and chopped stalks in 1 tablespoon of oil for 4 minutes.
- Add the spinach and wilt it down, then cook off any excess moisture and let it cool slightly.
- Stir the cream cheese and half the Parmesan through the spinach mixture and season.
- Spoon the filling into the portobello caps.
- Mix the panko with the remaining Parmesan and oil, scatter over the top and bake for 20 minutes until golden.
- Serve warm.
Equipment
The three ways, side by side
Budget
Chestnut mushrooms filled with garlic breadcrumbs and Cheddar.
Better
Portobellos stuffed with garlic, spinach, cream cheese and Parmesan crumb.
Ultimate
Wild mushroom and chestnut duxelles with thyme, Madeira and a Gruyre gratin.
