I pinched this idea from a frozen food company advert. Don't buy them frozen, make 'em yourself! An impressive focus for a main course, or serve alone as a starter. Adjust the Stilton to suit your own taste, it can be overpowering if you use too much.
| 1T | 15ml | Oil |
| 1 | Onion, roughly chopped | |
| 1 | Clove garlic, crushed | |
| 12oz | 400g | Spinach, stems removed |
| 4 | Large field mushrooms, peeled, stalks trimmed | |
| 6oz | 150g | Stilton, crumbled |
| 1oz | 25g | Pinenuts, toasted |
| 500g | Puff pastry | |
| 1 size 3 | Egg, beaten |
Heat the oil in a sauce-pan and stir-fry the onion and garlic until soft. Wash the spinach and cook in the water that clings to the leaves in a saucepan with a tight fitting lid for 5 minutes. Drain and leave to cool. Stir the spinach, pinenuts and stilton into the onion and garlic. Season well and pack into the underside of each mushroom to form a pyramid. Chill.
Roll out the pastry into four squares and wrap the mushrooms, arranging the join like a rose bud.. Stick corners with egg and brush the tops.
Cook at 400F, 200C or Gas 6 for 15-20 minute or until golden.