TO EAT | RECIPE
As I do not want to eat meat or fish every day, I am always looking for tasty vegetarian recipes. Looking at Pinterest, Instagram and Facebook I sometimes get overwhelmed by inspiration. And I forget to save the recipe. That is the case with this recipe for stuffed mushrooms. I did make it once or twice before, so I did kind of remember the ingredients and the cooking method, also because it was so easy to make. As I cannot recall where I found the original recipe, I gave a slight twist to it. So here is my version of these delicious stuffed mushrooms. You can serve them as an appetiser, but it also makes a great vegetarian dish when you combine it with some salad.
STUFFED MUSHROOMS WITH SPINACH AND ROQUEFORT
Preparation: 15 min
Oven: 25 min
- 2 portobello’s or 6 big mushrooms
- 100 gr fresh spinach
- 100 gr crème fraîche
- 100 gr Roquefort (or other blue cheese)
- 100 gr pine nuts (briefly toasted)
- salt/pepper/olive oil
Preheat the oven to 200 degrees.
Clean the mushrooms with some paper towel and remove the stems completely. I also cut a thin slice of the downside of the head so that you can stuff the mushrooms better.
Wash and drain the spinach and cook it for a couple of minutes in a frying pan with a drizzle of oil. Spinach releases a lot of liquid once cooked and wilts quickly, so I always squeeze it out before using it.
Meanwhile, mix up the crème fraîche and Roquefort, adding some salt and pepper to taste.
Stuff the mushrooms with the spinach and the crème fraîche/Roquefort blend and put them in the oven for about 25 minutes.
Serve immediately, add a salad and sprinkle some pine nuts over the mushrooms for an extra bite.