Stuffed Mushrooms Recipe

Ingredients

• 275g/10 oz spinach, stalks removed

• 400g/14 oz medium cap mushrooms

• 25g/1 oz butter, plus extra for brushing

• 25g/1 oz bacon, chopped

• 1/2 small onion, chopped

• 75g/5 tbsp double cream

• about 60ml/4 tbsp grated Cheddar cheese

• 30ml/2 tbsp fresh breadcrumbs

• salt and ground black pepper

• fresh parsley sprigs, to garnish

Serves 4

Method:

1. Preheat the oven to 190C/375F/Gas 5. Butter a baking dish. Wash but not dry the spinach. Place it in a saucepan and cook, stirring occasionally, until wilted.

2. Place the spinach in a colander and squeeze out as much liquid as possible. Chop finely. Snap the stalks from the mushrooms and chop the stalks finely.

3. Melt the butter in a pan and cook the bacon, onion and mushroom stalks for about 5 minutes. Stir in the spinach, cook for a moment or two, then remove the pan from the heat, stir in the cream and season to taste with salt and pepper.

4. Brush the mushroom caps with melted butter, then place, gills uppermost, in a single layer in the baking dish.

5. Divide the spinach mixture among the mushrooms. Mix together the cheese and breadcrumbs, sprinkle over the mushrooms.

6. Bake for about 20 minutes until the mushrooms are tender. Serve warm, garnished with parsley.

Notes : Squeeze out all the excess water from the cooked spinach, otherwise the stuffing will be too soggy.