NOTHING BEATS THE TASTE
Creamed Spinach Stuffed Mushrooms
These Stuffed Mushrooms are a deliciously hearty and flavour-packed starter or side. A creamy mix of spinach, finely chopped mushrooms, IMANA Cream of Mushroom Packet Soup, and fresh cream is spooned into juicy mushroom caps, then topped with melted cheddar for a golden, indulgent finish. Perfect for festive occasions or special dinners, they’re as visually appealing as they are tasty.
Prep Time:
15 minutes
Cook Time:
55 minutes
Product:
Imana Cream Of Mushroom Packet Soup
Serves: 6 as a starter
INGREDIENTS
12 giant mushrooms
3 tbsp butter, softened
1 tbsp cooking oil
1 onion finely chopped
1 clove garlic, minced
300g mixed mushrooms, finely chopped
250g spinach, roughly chopped
125ml fresh cream
1 x IMANA Cream of Mushroom Packet Soup sachet
150g grated cheddar cheese
DAY 03
METHOD
Preheat the oven to 220°C.
Place the giant mushrooms upside down in a roasting pan and dab butter on each mushroom.
Cover with foil and roast for 20 minutes.
Heat the butter and cooking oil in a pan over medium heat.
Add the chopped onion and cook until translucent, approximately 10 minutes.
Add the chopped mixed mushrooms and minced garlic to the pan and cook for a further 10 - 15 minutes, until the mushrooms have softened.
Remove the giant mushrooms from the oven. Increase the oven temperature to 240°C and turn on the grill.
Add the spinach to the pan and cook for 5 minutes until wilted.
Mix the IMANA Cream of Mushroom Packet Soup powder with the fresh cream and stir into the spinach and mushroom mixture. If the mixture is too thick, add a little milk to loosen it.
Spoon 2 - 3 tablespoons of the spinach and mushroom mixture into each giant mushroom until filled.
Top each stuffed mushroom with grated cheddar cheese and place under the grill for approximately 5 minutes, until the cheese has melted.
