Baked Mushrooms Filled with Spinach, Brie & Walnuts
4 field or portabello mushrooms, wiped and stalks removed
3 tbsp olive oil
225g baby leaf spinach
40g walnuts, chopped
100g vegetarian Brie (or Blue Stilton), cut into small pieces to taste
to taste salt and black pepper
mixed salad leaves and cherry tomatoes (halved)
- Heat the oil in a frying pan and fry the mushrooms on both sides until tender. Remove and place in a greased ovenproof dish in a single layer.
- Wash the spinach and cook quickly in the water remaining on the leaves until wilted. Drain well and use to top each of the mushrooms.
- Mix the walnuts and Brie together in a bowl and season well. Top the mushrooms with the mixture and place in a preheated oven (190C/375F/Gas 5) or under the grill and cook until the cheese is bubbling and golden.
- Serve on a bed of mixed salad leaves and garnish with cherry tomatoes. Note- to make a vegan version, substitute 100g/4oz Swedish Soft (plain or garlic and herb).