Roasted Field Mushrooms with Blue Cheese and Spinach
Large flat mushrooms are essential for this dish. Try to select slightly deeper mushrooms with curled up edges so that they have plenty of space for the filling.
8 evenly-sized large field mushrooms (each about 10cm in diameter), wiped clean
The leaves from 2 sprigs of thyme, chopped
3 garlic cloves, 2 finely chopped, 1 left whole
4 tablesp. extra virgin olive oil, plus extra to serve
2 tablesp. freshly squeezed lemon juice
500g spinach, washed and large stalks removed
Salt and freshly ground black pepper
150g blue cheese, thinly sliced
4 x 1cm thick slices rustic white bread
Preheat the oven to Gas Mark 6, 200ºC (400ºF). Place the mushrooms in a shallow roasting tin and sprinkle with the thyme, garlic, olive oil and lemon juice. Roast for 10 minutes.
Meanwhile, heat the butter in a large pan, add the spinach and stir-fry it over a high heat until it wilts down into the bottom of the pan. Tip into a colander and press out the excess liquid. Season to taste with salt and pepper.
Remove the mushrooms from the oven and top with the spinach and sliced cheese. Return to the oven for 3-4 minutes, until the cheese has just melted.
Meanwhile, toast the bread until golden. Rub each slice with the whole garlic clove and drizzle with a little olive oil.
Serving Suggestions: Place each slice of toast into the centre of a warmed plate and place 2 of the mushrooms on top. Spoon over the juices from the roasting tin, and serve.