Recipe Stuffed Portobello Mushrooms with Cream Cheese and Baby Spinach Turmeric-Flavoured

[MypinchofItaly]

Serves 2, Preparation 10 mins, Cooking 20 mins

• 2 Portobello Mushrooms
• 1 garlic clove, finely chopped
• 1 tbsp EVOO – Extra Virgin Olive Oil
• 80 g baby spinach, chopped
• soft cream cheese, 100 g
• a pinch of turmeric
• a pinch of salt and freshly ground black pepper

Method

Preheat the oven to 200C/180C Fan/Gas 6.

Do not wash mushrooms, just clean them by brushing them delicately or by using a damp kitchen paper. Remove the stalks and finely chop them, set aside.

Place the mushroom caps on a baking-tray, with the hollow side down on the baking paper. Brush them gently with some oil, put in the oven for 3-4 minutes, then leave to cool. Drain the liquid from the baked mushroom caps and place them with the hollow side up.

Heat up 1 tbsp of EVOO in a non-stick skillet with chopped garlic Add the chopped stalks, cook until softened. Seasoning with a pinch of salt, black pepper and turmeric, leave to cool. Add the mixture to creamy fresh cheese with chopped baby spinach, stir.

Spoon the mixture into the mushrooms, a drizzle of EVOO, in the oven for further 5 mins or until the top is gilded.

Serve.

 

[JAS_OH1]

Those look lovely. Throw some crabmeat in the mix and I would faint with happiness!

 

[Lady XCII]

That looks delicious. Maybe throw in some lobster meat.

 

[MypinchofItaly]

JAS_OH1 Lady XCII you both suggested to throw in something about crustacean
I may try one day!

 

[JAS_OH1]

Honestly, they are beautiful as they are and I am sure exquisitely delicious!

 

[MypinchofItaly]

Honestly, they are beautiful as they are and I am sure exquisitely delicious!

Yep I was very pleased with them as they are, but I take into consideration your suggestions