Baked field mushroom, wild garlic, spinach & Kentish Blue
4 large field mushrooms
200g baby spinach
75g wild garlic leaves
160g Kentish Blue cheese
Sprig of Thyme
Clove of garlic finely chopped
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.