Curry Creamed Spinach Stuffed Portobello Mushrooms

Serves 4 as a side


  • 400gm frozen spinach, thawed
  • 275ml coconut Milk
  • 2 tsp yellow curry paste
  • Salt & pepper for seasoning
  • 4 Portobello mushrooms
  • 2 Tbsp olive oil
  • 2 Tbsp white wine vinegar
  • Salt & pepper
  • Chopped walnuts

How to:

Begin by making the creamed spinach. Squeeze any excess liquid from the defrosted spinach and place into a large frying pan over a medium heat. Once hot add coconut milk and curry paste, cook for 5 minutes stirring occasionally. Check seasoning and adjust to taste. Leave to cool slightly.

Cut the stems out of the mushrooms and using a teaspoon scrape the brown gills out to create a hollow. In a small dish mix together the olive oil and vinegar. Brush this over the mushrooms and season well.

Preheat the oven to grill. Additionally, preheat a griddle pan (or BBQ) and once hot place the mushrooms stem side down for 2 minutes then turn over and cook for another 2 minutes. Remove from the grill and place in an ovenproof dish. Fill each mushroom with the creamed spinach and sprinkle over chopped walnuts. Place under the grill for 3 minutes. Remove and enjoy!