Get Stuffed: Stuffed mushrooms with spinach, walnuts and sundried tomatoes
Mushrooms stuffed with masses of goodness. You’ll get your fair share of greens, plus healthy fats, protein and omega-3 from the walnuts. Mushrooms only contain minimal amounts of fat, calories or carbohydrates. They’re also good for your bladder selenium and, like us, they produce vitamin D when exposed to sunlight.
This easy vegan recipe is great on toast for a healthy brunch or on their own as a starter.
Serves: 4 as a starter or snack
Prep time: 10 mins
Cook time: 45 mins
- 4 large Portobello mushrooms
- 1 leek, finely chopped
- 100g fresh baby spinach
- 3 garlic cloves, crushed
- generous grating of nutmeg
- ¼ tsp cayenne pepper
- 125ml coconut milk
- handful of walnuts, crushed
- 6 sundried tomatoes, chopped
- 2 tbsp parmesan cheese, or vegan cheese
- extra virgin olive oil
- sea salt and freshly ground black pepper
- If using Preheat the oven to 170C (fan oven). Peel the mushrooms and remove the stalks, set stalks aside. Rub each mushroom with extra virgin olive oil and sprinkle with salt and pepper.
- Heat a little oil in a pan and gently fry the leek until soft. Finely chop the mushroom stalks. Add the crushed garlic to the pan along with the mushroom stalks and gently infuse for a couple of minutes before stirring in the sundried tomatoes.
- Add the spinach and generously grate the nutmeg over the spinach and sprinkle over the cayenne pepper. Season to taste.
- Add the coconut milk, stir and gently heat through until the spinach is wilted.
- Once the spinach is wilted, add the crushed walnuts, stir all the ingredients together and fill each mushroom with the creamy spinach filling and top with grated parmesan cheese.
- Bake for 25-30 minutes. Serve immediately.