Herby stuffed field mushrooms

Don't you just love mushrooms! Well I certainly do, and of course there are so many different varieties available. Having just recently bought some closed cup white mushrooms, I used some with breakfast earlier. But I also bought some larger ones in order that something quite similar to the mushroom you see pictured above will be on my dinner plate later ... and of course one for Eddie too!

I saw this stuffed mushrooms recipe of Ghillie's in a recent magazine article and I thought it a great one to share. It is a super vegetarian starter but also makes a creamy side dish perfect with steak or lamb.

Ingredients:
Serves 6

(6.5g carb per serving)
6 large flat mushrooms
1 large knob of butter
400 g young-leaf spinach
150 g light Boursin with herbs (or vegetarian alternative)
1 tbsp ready-made natural or homemade breadcrumbs *
30 g walnuts, chopped (optional) **
1 tbsp olive oil

Method:

1. Preheat the oven to 200°C, fan 180°C, gas 6. Remove the mushroom stalks and chop them, then put the mushroom caps on a small baking tray. In a large pan, melt the butter and fry the chopped mushroom stalks for 2 minutes.
2. Add the spinach, then cover and cook, shaking the pan, until wilted. Spoon into a colander and squeeze out any excess juice. Transfer the spinach and mushroom stalks to a bowl and mix with the Boursin, a pinch of salt and a good grinding of black pepper.
3. Spoon the mixture into the mushroom caps and sprinkle over the breadcrumbs, mixed with the walnuts*, (if using). Drizzle with oil and bake in the oven for 15-20 minutes.

Kitchen secret: these make a great accompaniment to a main course, but also make an ideal vegetarian starter, allowing one or two per serving.

* Now some may prefer not to use breadcrumbs - so why not add a little additional cheese instead, just grate some cheddar, or other cheese of your choice!

** I would certainly add the walnuts, but of course this may not suit all, especially those with nut allergies, so please adapt the recipe as necessary.

Happy Eating !

All the best Jan