Camden New Journal - Recipe for Stuffed Mushrooms By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

There may be conkers underfoot, but it’s not too late for a peach pie

Clare Latimer is a little befuddled by the changing weather, and opts for an autumn mushroom dish, followed by a summer frangipane

CONKERS are falling to the ground and here I am trying to preserve summer, as the weather has now decided to behave itself.
We are finding it very difficult to get the lunches right in my shop as one week everyone wants hot steaming food and then the next it is salad plates that are flying out of the door. What a head-scratching time!
But I will persevere and use summer fruit this week along with an autumn mushroom dish.

Stuffed Mushrooms
This is a great starter or light main meal and can be prepared in advance and then just baked at the last minute – very quick, easy to prepare and tastes delicious.
You can choose whatever cheese you like or that needs eating from the fridge. I would serve it with a green salad and perhaps a chunk of warmed nutty brown bread.

Ingredients
Serves 2
2 large or 4 medium field mushrooms
1 bunch fresh spinach, well washed and stalks removed
Salt and freshly ground black pepper
1 onion, peeled and chopped finely
1 clove garlic, peeled and crushed
1 tbsp olive oil
50g Gorgonzola, sliced or crumbled
2-4 ripe cherry tomatoes
Sprinkling oregano

Method
Preheat the oven to 200F/400C/Gas 6.
Wipe the mushrooms and cut out the stalks and discard. Place upside down in an ovenproof dish.
Bring a pan of salted water to the boil and cook the spinach for two minutes.
Then drain and press out all the excess water with the back of a spoon against the colander.
Put the onion, garlic and the olive oil in a small frying pan and gently cook over a low heat for five minutes, or until the onion is soft.
Spoon the onion mix into the middle of the mushrooms and pour in all the excess oil.
Arrange the cheese over the top of the onion and then arrange the tomatoes on top.
Sprinkle with salt, pepper and the oregano. Cover with a lid or foil and bake in the oven for 20 minutes or until the mushrooms are succulent and soft.
Serve warm.

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