Recipe by kind permission of Karen Reynolds of Kincott Dairy
Ingredients
4 large field mushrooms
200g baby spinach
75g wild garlic leaves
160g Kentish Blue cheese
Sprig of thyme
Clove of garlic finely chopped
25g butter
Salt and pepper
Method
Peel the outer layer from the mushrooms and place them spore side up on a roasting tray
Sprinkle the chopped garlic, thyme, salt and pepper onto the mushrooms, drizzle on a little olive oil and bake at 180°C for 15-20mins
In a hot pan, place the wild garlic leaves, baby spinach and butter; stir until the leaves wilt
Divide the spinach mixture between the mushrooms, sprinkle with salt and pepper and put around 40g of Kentish Blue cheese on each
Place under a grill for 4-5 mins until the cheese has melted
Place on a plate and finish with a scattering of toasted pine nuts and basil oil
