Mushroom & blue cheese wellington
SmartPoints® value per serving
Perfect to impress party guests!
6 large, sliced
35 g, crumbled
270 g, sliced into 6 pieces
- Heat the oven to 190ºC, fan 170ºC, gas mark 5. Put the mushrooms, stalk-side up, onto a baking sheet. Tuck a sage leaf into each one, scatter the pine nuts over and drizzle with 1 tsp of the olive oil. Season, then roast for 10–12 minutes or until softened.
- Meanwhile, wilt the spinach in a wok with 2 tbsp water, stirring regularly. Season with nutmeg and salt and pepper. Drain in a sieve, then squeeze out any excess liquid. Chop on a board.
- Spread a sheet of filo pastry out and fold it in half. Place a spoonful of spinach in the centre and top with a mushroom. Top with a piece of Stilton, then pull up the corners of the filo and scrunch them together loosely at the top to form an open parcel. Brush with a little of the remaining oil and put onto a clean baking sheet. Repeat with the remaining ingredients to make 6 mushroom parcels. Bake for 12–15 minutes until the filo is golden and cooked. Serve immediately with a soft leaf salad.