About
These stuffed portobella mushrooms are loaded with spinach and tangy melted blue cheese. The soft textures are complemented by a topping of crushed walnuts for a little extra bite.
One mushroom makes a great lunch served alongside a green salad or some buttered asparagus. Alternatively enjoy on its own for breakfast or a brunchtime snack!
Ingredients
- 2 each portabella mushrooms, cooked from fresh
- 1 ½ cup, cut pieces baby spinach
- ½ cup, crumbled blue cheese
- 2 tablespoon, chopped walnuts
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Remove the stalks from the mushrooms and wipe clean. Brush the mushrooms all over with olive oil and arrange side by side in an oven-proof dish. Transfer to the oven to bake for 5 minutes.
- Transfer the spinach to a colander and run under boiling water until just wilted.
- Remove the part cooked mushrooms from the oven. Squeeze any excess water from the spinach and layer over the tops of the mushrooms. Season each generously with salt and pepper.
- Crumble ¼ cup of blue cheese over the top of each mushroom.
- Transfer the mushrooms back to the oven for a further 4-5 minutes or until the cheese has melted and the mushrooms are tender.
- Scatter over the chopped walnuts to serve.
Nutrition Facts
- Servings: 2
- Calories: 248.1kcal/1038.1kJ (per serving)
- Fat: 21.6g (per serving)
- Carbs: 5.1g (per serving)
- Protein: 10.8g (per serving)
