Christmassy Stuffed Portobello Mushrooms

Yields6 Servings
 6 large portobello mushrooms (or white mushroom cups for bite-sized entertaining)
 100 g baby spinach
 water
 150 g crumbly cheddar cheese
  craisins (dried cranberries)
 3 tbsp cranberry sauce
 Salt and pepper, to taste
 pistachio kernels, chopped
 Salad greens, to serve
1

Preheat oven to 180℃ and line a baking tray with baking paper. Remove stalks from the mushrooms and set aside. Place mushrooms, gill-side facing up on the baking tray.

2

Roughly chop the mushroom stalks and baby spinach. Place in a small saucepan with ¼ cup water. Cover with a lid and cook over medium heat for 2-3 minutes. Strain any excess liquid and set aside to cool slightly.

3

In the meantime, combine the cheese and craisins in a food processor and pulse until combined.

4

Divide the spinach mixture evenly between each mushroom. Crumble cranberry cheese on top then finish with ½ tbsp cranberry sauce. Season with salt and pepper.

5

Bake for 15 minutes or until the mushrooms are cooked through and the cheese has melted. Top with pistachio kernels and serve with salad greens.

Ingredients

 6 large portobello mushrooms (or white mushroom cups for bite-sized entertaining)
 100 g baby spinach
 water
 150 g crumbly cheddar cheese
  craisins (dried cranberries)
 3 tbsp cranberry sauce
 Salt and pepper, to taste
 pistachio kernels, chopped
 Salad greens, to serve

Directions

1

Preheat oven to 180℃ and line a baking tray with baking paper. Remove stalks from the mushrooms and set aside. Place mushrooms, gill-side facing up on the baking tray.

2

Roughly chop the mushroom stalks and baby spinach. Place in a small saucepan with ¼ cup water. Cover with a lid and cook over medium heat for 2-3 minutes. Strain any excess liquid and set aside to cool slightly.

3

In the meantime, combine the cheese and craisins in a food processor and pulse until combined.

4

Divide the spinach mixture evenly between each mushroom. Crumble cranberry cheese on top then finish with ½ tbsp cranberry sauce. Season with salt and pepper.

5

Bake for 15 minutes or until the mushrooms are cooked through and the cheese has melted. Top with pistachio kernels and serve with salad greens.

Christmassy Stuffed Portobello Mushrooms

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