MY girlfriends came over for a casual midweek dinner the other night. We decided we needed to chill out over a chin wag and a mezze style tea with olives, stuffed peppers, flatbread, hummus, chicken skewers and all that nice stuff you can pick at whilst slobbing out watching trash TV and gossiping.
I had asked if anyone had any requests for food. One of the girls, Georgina, said that she had a craving for stuffed mushrooms. Say no more! I have created a great recipe that I like to use as a starter, a vegetarian main course or indeed as part of a mezze!
These mushrooms are so good that my friend Lauren, who usually hates goats cheese, loved them and even asked for the recipe. So here it is…
Stuffed Mushrooms with Goats Cheese, Walnuts and Honey
Cooking time: 15-20 minutes
4 Large field mushrooms
1 Bag of baby spinach
4 Tbsp Caramelised red onion chutney
2 Cloves crushed garlic
A handful of walnut halves
A pinch of oregano (optional)
Drizzle of honey per stuffed mushroom
- Pre-heat the oven to around 190 degrees C (each oven is different but I tend to cook things at 180-200).
- Prepare the mushrooms by peeling/washing as appropriate and cutting out the stalk. Finely dice the stalks and set aside as this will be cooked along with the spinach.
- Pan fry the mushrooms in a drizzle of olive oil for about 2-3 minutes each side. You don’t need to cook them all the way through, this is more to kick-start the cooking process. Remove and place in an ovenproof dish, gills facing up.
- Top each of the mushrooms with a tablespoon of the caramelised red onion chutney and put to one side.
- In the same pan that you fried the mushrooms, add the chopped mushroom stalks, crushed garlic and spinach. Cook until the spinach has wilted down. Divide into 4 equal portions and place on top of each mushroom.
- Top with the goats cheese, a handful of walnut halves and, if desired, a grind of black pepper and a pinch of oregano.
- Drizzle each mushroom with honey and place in a 180 degree oven until caramelised and gooey.
This recipe is really adaptable, you can play around with the ingredients and tailor it to your tastes.
Why not shake it up and top with mozzarella and pine nuts instead; or blue cheese and pear chutney and even brie with cranberry sauce!
Have you tried this recipe? Let me know what you think in the comments below!