These creamy, spinach stuffed mushrooms are topped with balsamic shallots and goats cheese, they're really easy to make and make a lovely brunch if you fancy doing something different this weekend. The mushrooms are twice baked, first to remove some of the moisture and second with the filling to firm up. Shallots are sweeter than regular onions which makes them a fantastic alternative if you find them a little too strong. I've fried mine with butter and then caramelised with balsamic vinegar. This dish is packed full of goodness and just the right amount of naughtiness!
Makes 6 mushrooms
6 portobello mushrooms
115g bag spinach
2 cloves of garlic, minced
2 heaped spoonfuls of cream cheese, I've used Philadelphia
4 shallots, chopped in half and layers unfurled
3 tbsp balsamic vinegar
Salt & pepper
Goats cheese, to serve
Capers, to serve
Pre heat the oven to 180C.
Remove the stem from the mushrooms, they should pop off quite easily. Chop the stems and put to one side.
Brush the mushrooms with olive oil and place in a baking, gill side up. Bake for around 10 minutes, until tender. Remove from the oven and drain any juices that have formed, pat with kitchen towel.
While the mushroom are cooking melt a knob of butter in a pan and add the garlic and chopped stems. Cook for a few minutes then transfer to a bowl. Allow to cool for a few minutes before adding the egg and spinach. Stir until well combined, then fold in the cream cheese and seasoning.
Place the drained mushrooms back on the tray and fill with the mixture. Pop it back in the oven for 10-15 minutes, until the filling is hot and cooked through.
Meanwhile, melt another knob of butter and a little olive oil in a pan, fry the shallots over a low-medium heat until soft and pale gold. Stir in the balsamic vinegar and cook until sticky.
When the mushrooms are ready, divide between plates. Top with a spoonful of goats cheese and a some warm shallots. Sprinkle a few capers if desired. Serve immediately and enjoy!