Portobello mushrooms stuffed with spinach and goat's cheese

Name: Portobello mushrooms stuffed with spinach and goat's cheese
Total time: 35 min
Cuisine: French
Ingredients: 4 portobello mushrooms, stalks removed; 2 tbsp olive oil; 2 garlic cloves, crushed; 200g baby spinach; 100g goat's cheese, crumbled; 50g walnuts, chopped; 1 tsp dried thyme; 1 lemon, zest only

Big roast mushrooms filled with garlicky spinach and melting goat's cheese. An easy dinner for two.

Time35 min
LevelEasy
Costabout £2.60 a head
Oven200°C (180°C fan)

2 servings

Ingredients

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4portobello mushroomsstalks removed
2 tbspolive oil
2garlic clovescrushed
200 gbaby spinach
100 ggoat's cheesecrumbled
50 gwalnutschopped
1 tspdried thyme
1lemonzest only

Method

1
Heat the oven to 200°C (180°C fan). Brush the mushrooms with half the oil and put them gill side up on a tray. Season.
2
Roast for 10 minutes.
10 min
3
Wilt the spinach with the garlic and the rest of the oil in a pan for 2 minutes. Squeeze out any liquid and chop.
2 min
4
Mix with the goat's cheese, walnuts, thyme and lemon zest.
5
Pile the filling into the mushrooms and roast for 12 minutes until golden and bubbling.
12 min
6
Rest for 2 minutes and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.