Creamed spinach-stuffed mushrooms
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Serves  2  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
366
Fat
23.9g
Saturated Fat
14.9g
Carbs
27.9g
Sugars
8.1g
Protein
14.4g
Fibre
4g
Sodium
0.329g
Ingredients
50 g butter
4 garlic cloves
2 heape plain flour
300 ml milk
80 g fresh spinach, roughly chopped
pinch of ground nutmeg
salt and black pepper
4 large Portobello mushrooms
4 thin slices of tomato
pan-fried potatoes
Method

1                  Preheat the oven to 190°C/170˚C/gas mark 5 and lightly grease a baking dish.

2                  Melt the butter in a pan and add the garlic. Cook over a low heat for 1-2 minutes. Add the flour and cook, whisking constantly, for 1-2 minutes. Add the milk a little at the time, whisking the sauce smooth each time before adding the next splash.

3                  Add the spinach and a pinch of nutmeg and season generously. Cook for 3-4 minutes longer until the spinach is wilted.

4                  Place the mushrooms in the prepared baking dish and fill with the creamed spinach. Top each mushroom with a slice of tomato.

5                  Bake for about 30 minutes, until the mushrooms are soft and the creamed spinach is just beginning to turn golden brown on top. Serve with pan-fried potatoes.