Christie's mushrooms with thyme and taleggio

  1. Yield Serves 2 (as a light lunch or supper)

Meaty baked mushrooms with melted cheese


  • 4 large portabella or flat yield mushrooms
  • 1 round teaspoon fresh thyme leaves
  • 125g (4½oz) Taleggio or Camembert, cut into 1cm (½inch) cubes
  • 4 tablespoons extra virgin olive oil
  • juice 1 small lemon
  • 200g (7oz) spinach leaves, washed
  • salt and freshly ground black pepper
  1. Christie's mushrooms with thyme and taleggio

    Preheat the oven to 200˚C.

    Wipe the mushrooms to get off any dirt and put them in the ovenproof dish whole.

    Mix the oil with the lemon juice, thyme and a little salt and pepper, then pour it over the mushrooms.

    Bake them in the preheated oven for 15 minutes.

    Place the washed spinach, still thoroughly wet, in a saucepan, cover with a lid and heat. You don't need any water as it will cook in its own steam for 2 minutes.

    Shake the pan from time to time, until the spinach has wilted.

    Drain it and, when cool enough to handle, squeeze out the excess moisture with your hands, then chop it up roughly.

    Remove the mushrooms from the oven.

    Season the spinach with pepper and a little salt and put on top of the mushrooms. Divide the Taleggio or Camembert cubes placing them on top of the spinach. Return the dish to the oven for 7-8 minutes, until the cheese has melted and is just starting to bubble.


    Sent to us by Christie Ellis. 


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