Preparation: 10 minsCooking: 40 minsServes: 10
Ingredients:130g Ebly20 field mushrooms, medium size1kg fresh spinach, blanched, refreshed, drained and chopped300g mozzarella and cheddar cheese, grated750g onion, chopped
For the cheese sauce:
- 90g butter and 90g flour (combined to a roux)
- 750ml milk
- two tbsp English mustard
- 170g cheddar cheese
- salt and pepper
- half an onion, two bay leaves and six cloves (to infuse in the milk)
- 120ml olive or sunflower oil
Cook Ebly as per instructions, drain well and leave to one side.
Make up the cheese sauce (infusing the milk is optional) and adjust seasoning.
Meanwhile, heat the oil and sweat the onion so it begins to caramelise, then remove.
De-stalk the mushrooms, chop the stalks and cook with the onion.
Brush the outer edge of the mushroom with olive oil, place on a non-stick or greased tray, dome side down and season.
Season the spinach with salt and pepper and nutmeg, place evenly in and around the inner mushroom, add the caramelised onion and the seasoned Ebly.
Spoon the sauce over the Ebly, top with grated cheese.
Place in a preheated oven 200°C for approximately 20-25 minutes, until cooked and glazed. Place under a hot grill if further glazing is required.
Serve with garlic bread and salad.
Supplied by Masterfoods