Summer recipe: Veggie Tomato & Chilli Chutney Stuffed Mushrooms

Veggie Stuffed Mushrooms Recipe for Summer: 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

Tracklements Indian Mango Chutney RRP £4.10 for 280g, Tomato & Chilli Chutney RRP £4.10 for 250g and Sticky Barbecue Sauce RRP £4.25 for 310g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk