Start this recipe by preparing the filling. Place a shallow frying pan over moderate heat and melt the butter. Add the chopped shallot and garlic and sauté until soft and translucent Add the pancetta to the pan and cook for further 2 minutes (the pancetta can be omitted for a vegetarian option) Stir in the spinach and cook until wilted, season with salt, pepper, nutmeg and chopped mint. Use this mixture to fill the mushroom cups. Divide the cream equally into 12 ramekins and pop in the stuffed mushrooms. Sprinkle with the hazelnuts, top with crumbled gorgonzola cheese and finish off with some bread crumbs. Bake in a hot oven at 200`c until golden brown.
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