TO EAT | RECIPE
As I do not want to eat meat or fish every day, I am always looking for tasty vegetarian recipes. When looking through Pinterest, Instagram and Facebook, I sometimes feel overwhelmed by all the inspiration. And I forget to save any recipes. That was the case with this recipe for stuffed mushrooms. I had made it once or twice before, so I did kind of remember the ingredients and the cooking method, plus it was so easy to make. As I cannot recall where I found the original recipe, I’ve given it a slight twist. So here is my version of these delicious stuffed mushrooms. You can serve them as an appetiser, or they also make a great vegetarian main dish if you combine them with some salad.
STUFFED MUSHROOMS WITH SPINACH AND ROQUEFORT
Preparation: 15 mins
Oven: 25 mins
- 2 portobellos or 6 big mushrooms
- 150 g fresh spinach
- 100 g crème fraîche
- 100 g Roquefort (or other blue cheese)
- 50 g pine nuts (briefly toasted)
- salt/pepper/olive oil
Preheat the oven to 200 degrees.
Clean the mushrooms with some paper towels and remove the stems completely. I also cut a thin slice off the underside of the head so that you can stuff the mushrooms more easily.
Wash and drain the spinach then 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 together 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 extra crunch.