The Estate Tableat Copperopolis
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British · Main

Stilton and Spinach Stuffed Mushrooms

Large Portobello caps pressed flat in a pan, filled with creamy spinach and Stilton, topped with oregano breadcrumbs and grilled until golden. A peppery walnut and leaf salad goes alongside.

  • YieldServes 2
  • Hands-on15 min
  • Total22 min
  • Difficulty

Ingredients

  • 4large Portobello mushrooms
  • 3 tbspolive oil
  • 1 tbspolive oil, for the pan
  • 1 clovegarlic, peeled and crushed
  • 100 gfrozen leaf spinach, defrosted and squeezed dry
  • 2 tbspcream cheese
  • 4 tbspdouble cream
  • 40 gStilton, crumbled
  • 4 tbspfresh breadcrumbs
  • 1 tbsporegano leaves
  • to tastesea salt
  • to tasteblack pepper

Salad

  • 40 gmixed salad leaves
  • 2 tbspwalnuts
  • 2 tbspwalnut oil
  • 1lemon, juice, plus a little zest

Contains

  • Gluten
  • Dairy
  • Tree nuts
  • Walnut
  • Goat, sheep, buffalo or camel milk
  • Wheat
  • Olive
  • Citrus fruits (any)
  • Lemon
  • Onion family (any)
  • Garlic
  • Lettuce
  • Spinach
  • Oregano
  • Black and white pepper
  • Mushrooms (any)
  • Button, cremini and portobello
  • Yeast
  • Mold-ripened and koji-fermented foods
  • Histamine (aged and fermented foods)
  • Tyramine
  • Lactose
  • FODMAPs (any)

Taste

  • Sour / bright
  • Salty
  • Umami / savory
  • Bitter
  • Richness / fat
  • Smoke
  • Herbal / fresh

Texture

  • Creamy

Equipment

  • Oven
  • Stovetop

Season

  • Fall

Occasion

  • Weeknight
  • Entertaining

Effort

  • Under 20 min active
  • Under 30 min total
  • Difficulty 2

Nutrition

  • Calories: high
  • Protein: moderate
  • Carbs: moderate
  • Fat: high
  • Fiber: high
  • Sodium: moderate

Budget

  • Budget: moderate

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