Veggie Tomato & Chilli Chutney Stuffed Mushrooms

With Tracklements

© Tracklements

These Veggie Tomato & Chilli Chutney Stuffed Mushrooms are a simple yet satisfying midweek supper, combining earthy mushrooms with creamy melted cheese, crunchy pine nuts and the sweet heat of Tracklements Tomato & Chilli Chutney. Comforting and easy to prepare, they make an ideal meal for meat-free Mondays and a relaxed sharing dish for any day of the week.

Serves: 4

Prep: 10 mins

Cook: 20 mins

Ingredients:

8 large flat mushrooms (e.g., Portobello), (stalks removed and finely chopped)

Butter

1 clove garlic, crushed

8 tbsp Tracklements Tomato & Chilli Chutney

Handful spinach (about 30g), roughly chopped

30g pine nuts, toasted

75g cubed cheese of your choice (we like hard goats cheese)

100g fresh breadcrumbs (use gluten-free if needed)

1 tbsp fresh parsley, chopped

Method:

Heat the oven to 200°C/180°C fan/gas 6

Place the mushrooms cavity-side up on a non-stick baking tray and bake for 5–7 minutes until they begin releasing their juices

Put the butter in a saucepan on a medium heat, add the garlic and the chopped mushroom stalks and cook for 2-3 mins to soften

Add the Tracklements Tomato & Chilli Chutney and the chopped spinach (you can add the juice from the mushrooms at this stage). Simmer for 3–4 minutes until slightly reduced

Pile the chutney mix into the mushroom bowls, dot the cheese over the filling and scatter with breadcrumbs. Bake for a further 6-8 minutes until golden and bubbling

Sprinkle with parsley and serve