Mushrooms with Spinach & Harbourne Blue

Mushrooms with Spinach & Harbourne Blue

This simple recipe makes the most of just a few special ingredients, including seasonal mushrooms and the delicious Harbourne Blue Goats’ Cheese produced here in Devon by Ticklemore Dairy. Ready in moments, we like to eat this with a green salad and some crusty bread. Serves 2 (quantities can be scaled up easily to make more if needed).

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Ingredients

4 large, flat Mushrooms (Portobello Mushrooms are ideal)
Large handful of Baby Spinach Leaves
100g Harbourne Blue Goats Cheese
2 tbsp Walnuts, roughly chopped
2 small sprigs Thyme, leaves only
Freshly ground Black Pepper
Light Olive Oil, for drizzling

Method

Preheat the oven to 200°C (Gas Mark 6). Remove the stalks from the mushrooms and discard, then gently wipe any dirt from the mushroom skins. Place the mushrooms gills-side-up on a baking sheet and divide the spinach leaves between them, pressing them down gently into the ‘cup’ of each mushroom. Scatter the walnuts on top of the spinach, sharing them out equally, and crumble over the cheese in the same way. Share the thyme leaves amongst the mushrooms and grind over a little black pepper, then drizzle the filled mushrooms lightly with the oil. Put them into the hot oven for about 10 minutes, or until the mushrooms are tender, the nuts have toasted and the cheese is golden and bubbling, then serve straight away.

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