Baked Mushrooms Filled with Spinach, Brie and Walnuts

Ingredients

For the mushrooms

• 4 field or portobello mushrooms, wiped and stalks removed
• 3 tbsp olive oil
• 225g baby leaf spinach
• 40g walnuts, chopped
• 100g vegetarian Brie (or Blue Stilton) or vegan alternative Swedish Soft (plain or garlic and herb) cut into small pieces
• salt and black pepper, for seasoning

To serve

• mixed salad leaves
• cherry tomatoes

Method

1. Heat the oil in a frying pan and fry the mushrooms on both sides until tender. Remove and place in a greased ovenproof dish in a single layer.
2. Wash the spinach and cook quickly in the water until wilted. Drain well and use to top each of the mushrooms.
3. Mix the walnuts and Brie together in a bowl and season well. Top the mushrooms with the mixture and place in a preheated oven (190°C/375°F/Gas 5) or under the grill and cook until the cheese is bubbling and golden.
4. Serve on a bed of mixed salad leaves and garnish with cherry tomatoes.