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Herby stuffed field mushrooms


Serves: 6 as a side dish
timePrep time: 10 mins
timeTotal time:
Herby stuffed field mushrooms
Recipe by Ghillie James. Recipe photograph by Yuki Sugiura

Herby stuffed field mushrooms


Serves: 6 as a side dish
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
138Kcal
Fat
10gr
Saturates
3gr
Carbs
3gr
Sugars
1gr
Fibre
3gr
Protein
7gr
Salt
0.6gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 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

Step by step

  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.

    Tip

    These make a great accompaniment to a main course, but also make an ideal vegetarian starter, allowing one or two per serving. Serve with crusty French bread.

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