Cheddar and Garlic Stuffed Mushrooms - Wyke
- STEP 1 Preheat the oven to 180C/Gas 6 - STEP 2 Place the mushrooms, stalk side up, onto a roasting tin.
Ingredients
- 4 Large or 8 Medium Portabello Mushrooms
- 75g Wyke Farms Salted Farmhouse Butter, softened
- 4 Cloves Garlic, peeled and crushed
- Good Pinch Freshly Ground Black Pepper
- 200g Young Leaf Spinach, washed
- 250g Ricotta
- 100g Wyke Farms Extra Mature Cheddar
- Handful Chives, finely chopped
- Sea Salt
- Drizzle of Olive Oil
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