Bilby Bites - the food blog from Bilby Marketing

Chillies stuffed with Mushrooms & Spinach

Way back in February 1998 I came across this Nigel Slater recipe in the Sainsbury's Magazine. I have made this a few times and it is just the ticket for a cold winter evening. The spices and coconut milk give it a wonderful exotic Thai feel, but the large, mild Anaheim chillies are not very hot, so you can control the heat by reducing the amount of crushed chillies that Nigel suggests.


  • 4 Anaheim chillies (very large and mild)
  • 250g assorted mushrooms, thinly sliced
  • 350g young leaf spinach
  • 2 tbsps groundnut oil (or other flavourless oil)
  • 1 medium onion, peeled and roughly chopped
  • 2 large cloves of garlic, peeled and crushed
  • 1 rounded tbsp tomato purée
  • 2 rounded tsps crushed chillies
  • 142 ml tub double cream
  • salt & freshly ground black pepper


  • Preheat the oven to 200°C (400°F, gas mark 6)
  • Warm the oil in a large pan. Add the onion and garlic and cook for 1-2 minutes, until soft. Add the mushrooms and stir from time to time while they soften. Add the tomato purée, stir it into the vegetables and cook for 1 minute.
  • Tear the spinach leaves a little, then add them into the pan along with the crushed chillies and 55ml of water. Simmer for a few minutes so the mixture is soft and quite wet. Season, then add the cream. Simmer until thoroughly hot.
  • Meanwhile, cut a slit down the length of each chilli. Bring a deep pan of water to the boil and drop the chillies into it. Boil for approximately 10 minutes, or until they are soft, but not collapsed. Drain and refresh the chillies under cold water, remove and discard any seeds not lost in the cooking process.
  • Put the chillies into a baking dish so they are tightly packed together. Stuff each one with the mushroom and spinach filling, pour the creamy sauce from the pan over them and bake for about 12 minutes in the oven. Serve hot, spooning the sauce over them.

Bilby Boost

  • Anaheim chillies can be difficult to get a hold of so you could try this with regular green peppers.
  • This is great served with rice and a sweeter white wine such as an unfashionable Riesling from Australia (I'm biased!), to offset the heat and creaminess.