Cheesy Garlic and Chilli Stuffed Mushrooms - a spicy lunch for Meatless Mondays! Filled with a creamy, cheese and garlic sauce, topped with breadcrumbs.
Cut the stalks out of the mushrooms using a small, sharp knife. Chop the stalks into small pieces.
4 large portabello mushrooms
Melt the butter over a medium heat in a medium frying pan (skillet). Add the chopped mushroom stalks, garlic, and spring onions and cook, stirring often for 3-4 minutes until the mushroom stalks are tender.
2 tbsp unsalted butter, 2 cloves of garlic, 2 spring onions (scallions)
Add the spinach, cream, salt, pepper, and cheddar cheese to the pan. Continue to heat, stirring occasionally until the spinach has wilted and cheese has melted (about 3-4 minutes).
65 g (2 packed cup) baby spinach leaves, 120 ml (1/2 cup) double (heavy) cream, 1/4 tsp salt, 1/4 tsp black pepper, 50 g (1/2 cup) mature cheddar cheese
Stir in the lemon juice.
1 tbsp fresh lemon juice
Place the mushrooms on a baking tray and spoon in the spinach mixture.
Place the panko breadcrumbs, vegetable oil, parmesan, paprika, and chilli flakes in a small bowl and stir until the panko breadcrumbs are coated in the oil.