I know stuffed mushrooms are a bit of a veggie cliche, but they can taste so good, so I’m unapologetic about this recipe!
Here the mushrooms are stuffed with spinach, coriander and a few cashew nuts and finished with a ramson, or garlic, oil.
They’re simplicity itself to put together, and so delicious.
We ate them with flatbread, and a butterbean and dill dip.
10 small flat mushrooms, about 6 cm in diameter, cleaned
75 g fresh spinach
30 g fresh coriander
2 tbsp cashew nuts
3 tbsp good oil, plus a little extra to oil the tray
1 tsp dried ramsons, or 1/2 clove of fresh garlic finely chopped
a large pinch of salt
Preheat the oven to 200 degrees c. Lightly oil an oven tray.
Remove the stalks from the mushrooms and then arrange them on the tray, gill side up. Wash the spinach and then keeping it wet, transfer to a vented container and microwave for a minute or two until wilted (or you can do this on the hob in a saucepan). Cool the spinach a little and then squeeze out the excess liquid. You can do this through a sieve, or as I do by wrapping it in kitchen roll and squeezing.
On a board chop together the spinach, coriander and mushroom stalks until well combined, then add the cashew nuts.
Mix together the oil, ramsons, salt and pepper.
Divide the spinach mixture between the mushrooms, and then spoon the flavoured oil over the top, about a tsp for each mushroom.
Bake for 10 – 15 minutes until the mushrooms are cooked through.