Ingredients
- 6 largebrown mushrooms
- 2 largeshallots, sliced
- 4 clovesgarlic, finely diced
- 200 gbaby spinach
- 125 mlcrème fraîche
- 1 x 400 g tinStaffords Artichoke Hearts
- 2 cupscooked wild rice
- For sautéingolive oil
- To tastesalt
- To tastefreshly ground black pepper
- Pinchcayenne pepper
- 18 ballsbocconcini mozzarella
Made with Staffords
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Method
Preheat the oven to 180°C and line a baking sheet with baking paper. Remove the core from the mushrooms and place them on the baking sheet.
Sauté the shallots in a drizzle of olive oil until soft. Add the garlic and cook until fragrant, then add the baby spinach and cook until wilted. Stir in the crème fraîche.
Drain the artichoke hearts, slice into chunks and add to the pan. Season well with salt, pepper and cayenne pepper, stir through the wild rice and remove from the heat.
Fill each mushroom with a few generous spoonfuls of the filling and top each with 3 torn bocconcini balls.
Bake for 20-25 minutes until the cheese is melted and golden and the mushrooms are cooked through.
