6 large brown mushrooms
2 large shallots, sliced
4 cloves garlic, finely diced
200g baby spinach
125ml crème fraîche
1 x 400g tin Staffords artichoke hearts
2 cups cooked wild rice
freshly ground black pepper
pinch of cayenne pepper
18 balls bocconcini mozzarella
Preheat oven to 180˚C. Line a baking sheet with baking paper.
Remove core from the mushrooms and place on the baking sheet.
Sauté shallots in a drizzle of olive oil until soft. Add the garlic and cook until fragrant. Add the baby spinach and cook until wilted. Add the crème fraîche and stir well.
Drain artichoke hearts and slice into chunks.
Add the artichokes to the pan and season well with salt, pepper and cayenne pepper. Stir through the wild rice and remove from the heat.
Fill each mushroom with a few generous spoonfuls of the filling. Top each mushrooms with 3 torn bocconcini balls.
Bake in the oven for 20-25 minutes until the cheese is melted and golden and the mushrooms are cooked through.