Spinach & Cheese Mushrooms
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Spinach & Cheese Mushrooms

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Serves 1 - 4

Delicious as a starter or vegetable accompaniment

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  • 4 large flat field mushrooms / portabello mushrooms
  • 4 tsp pesto
  • 2 tbsp creme fraiche
  • 2 tbsp gran padano, plus extra for sprinkling
  • 1 tbsp blanched, chopped spinach - squeezed of excess water
  • salt & pepper to season


    1. Preheat oven to 200c/180C/gas 6. Wipe mushrooms clean, remove stalks & reserve. Place mushrooms on an oiled baking sheet.
    2. Chop mushroom stalks and place in a bowl along with creme fraiche, cheese, spinach & seasoning to taste
    3. Place a teaspoon of pesto in the centre of each mushroom and then divide the creme fraiche mixture between the mushrooms.
    4. Put a sprinkling of cheese on each mushroom & season with freshly ground black pepper
    5. Bake in the oven for 15 - 20 mins, until mushrooms are soft & cheese has turned golden.
    6. Serve as an accompaniment, or a starter on bed of rocket/watercress.

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