6 field mushrooms
½ tblspn olive oil
Salt & pepper
1 bag of baby spinach
150gm soft goat’s cheese
4 – 6 tsps green olive tapenade
2 tblspns fresh bread crumbs
2 tblspns grated parmesan
½ tsp olive oil extra
Drizzle mushrooms with oil and sprinkle with salt and pepper before placing on a lined baking dish with the white side up and cooking in a 180° oven for 10 minutes. Meanwhile cook spinach in a lidded pan with a little water until wilted, allow to cool and squeeze out as much water as you can before chopping. Mix the spinach with goat’s cheese and a little salt and pepper. Turn the mushroom over so it is brown side up and spread with the tapenade followed by the spinach mixture. Combine the breadcrumbs, parmesan and oil together and sprinkle over the top of the mushrooms. Return to the oven and bake until golden, approx. 15 minutes.
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