4 large field mushrooms

200g baby spinach

75g wild garlic leaves

160g Kentish Blue cheese

Sprig of Thyme

Clove of garlic finely chopped

25g butter

Salt & pepper


Peel the outer layer from the mushrooms and place them spore side up on a roasting tray.

Sprinkle the chopped garlic, thyme, salt and pepper onto the mushrooms, drizzle a little olive oil and bake at 180°C for 15-20mins.

In a hot pan place the wild garlic leaves, baby spinach and butter, stir until the leaves wilt.

Divide the spinach mixture between the mushrooms, sprinkle with salt and pepper and put around 40g of Kentish Blue cheese on each. Place under a grill for 4-5 mins until the cheese has melted.

Place on a plate and finish with a scattering of toasted pine nuts and basil oil.


Recipe by kind permission of Ben James from the George and Dragon pub at Chipsted.

Written by Karen Reynolds — July 25, 2013