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

PUBLISHED: 10:25 23 March 2020 | UPDATED: 10:25 23 March 2020

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

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


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

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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