Field Mushrooms Stuffed with Spinach, Bacon and Pinenuts
recipe
Field Mushrooms Stuffed with Spinach, Bacon and Pinenuts
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These can be prepared in advance up to the baking stage. Store on a baking sheet in the fridge.
Ingredients
- 4 large field or Portabello mushrooms
- 50g pinenuts
- 2 TBSP olive oil
- 2 shallots, finely chopped
- 2 rashers bacon, smoked or unsmoked, finely chopped (optional)
- 300g fresh spinach, washed and heavy stalks removed
- 6 TBSP fresh breadcrumbs (from bread made without milk or eggs)
- pinch of freshly grated nutmeg
- salt and black pepper
Serves:
4
Preparation:
20
Cook Time:
30
Total Time:
50min
Directions
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- Preheat the oven to C. Carefully cut out the centre stem of the mushrooms. Lay the pine nuts on a baking sheet and toast in the oven for minutes until just beginning to colour, taking care not to let them burn. Set aside.
- Heat tablespoon of the oil in a large saucepan and fry the shallots and bacon pieces, if using, until soft but not coloured, about minutes. Add the spinach leaves, cover the pan and cook for a minute or two until leaves have wilted. (No need to add extra water?the water on the leaves will be enough to cook the spinach.)
- Place the cooked spinach mixture between two plates and squeeze out as much water as you can. Chop the cooked spinach roughly and place in a bowl, along with the toasted pine nuts, tablespoons of the breadcrumbs, nutmeg, salt and pepper and mix well to combine.
Source: Terry Farris
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