Name: Christmassy Stuffed Portobello Mushrooms
Yield: 6 servings
Ingredients: 6 large portobello mushrooms (or white mushroom cups for bite-sized entertaining); 100 g baby spinach; water; 150 g crumbly cheddar cheese; craisins (dried cranberries); 3 tbsp cranberry sauce; Salt and pepper, to taste; pistachio kernels, chopped; Salad greens, to serve

Christmassy Stuffed Portobello Mushrooms

Yields6 Servings

6 large portobello mushrooms (or white mushroom cups for bite-sized entertaining)

100 g baby spinach

water

150 g crumbly cheddar cheese

craisins (dried cranberries)

3 tbsp cranberry sauce

Salt and pepper, to taste

pistachio kernels, chopped

Salad greens, to serve

1

Preheat oven to 180℃ and line a baking tray with baking paper. Remove stalks from the mushrooms and set aside. Place mushrooms, gill-side facing up on the baking tray.

2

Roughly chop the mushroom stalks and baby spinach. Place in a small saucepan with ¼ cup water. Cover with a lid and cook over medium heat for 2-3 minutes. Strain any excess liquid and set aside to cool slightly.

3

In the meantime, combine the cheese and craisins in a food processor and pulse until combined.

4

Divide the spinach mixture evenly between each mushroom. Crumble cranberry cheese on top then finish with ½ tbsp cranberry sauce. Season with salt and pepper.

5

Bake for 15 minutes or until the mushrooms are cooked through and the cheese has melted. Top with pistachio kernels and serve with salad greens.

Ingredients