Ingredients
The following ingredients have 6 Servings
- 6 large flat mushrooms
- a large knob of butter
- 400g young-leaf spinach
- 150g light Boursin with herbs (or vegetarian alternative)
- 1 tbsp ready-made natural or homemade breadcrumbs
- 30g walnuts, chopped (optional)
- 1 tbsp olive oil
Instruction
- 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.
- 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.
- 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.
