Recipe: Baked field mushroom, wild garlic, spinach and Kentish Blue

Kentish Blue-topped stuffed mushroom recipe (photo: Severien Vits)

Kentish Blue-topped stuffed mushroom recipe (photo: Severien Vits) - Credit: Archant

Recipe by kind permission of Karen Reynolds of Kincott Dairy


4 large field mushrooms

200g baby spinach

75g wild garlic leaves

160g Kentish Blue cheese

Sprig of thyme

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Clove of garlic finely chopped

25g butter

Salt and pepper


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

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