Stuffed Mushrooms

Stuffed mushrooms make an easy starter or quick supper. 

Mix and match the toppings to whatever you fancy.

• Heat the oven to 190C/170C Fan/Gas 5. 
• Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. 
• Bake for 20 minutes until beginning to soften. 
• Meanwhile, heat the remaining oil in a frying pan. 
• Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. 
• Add the garlic and spinach and season with salt and pepper. 
• Cook over a medium heat until the spinach has wilted. Increase the heat and cook until all the liquid in the pan has evaporated. 
• Remove from the heat. 
• Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. 
• Add the cooked spinach mix and combine. 
• Season with salt, pepper and a squeeze of lemon juice, if using.
• Remove the mushrooms from the oven, turn them over and divide the filling between each one.
• Sprinkle the remaining Cheddar over the top. 
• Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden.

https://www.bbc.co.uk/food/recipes/stuffed_mushrooms_89898

Serves: 2
Prep time: 
Cook time: 35 minutes

• 4 Portobello mushrooms, stems removed and finely chopped 
• 2 tbsp olive oil
• ½ onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 200g/7oz spinach
• 100g/3½oz goats' cheese or other creamy cheese
• 100g/3½oz roasted red peppers (from a jar) drained and roughly chopped
• 50g/1¾oz cheddar, grated
• squeeze lemon juice, optional