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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 4 |
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a surprisingly tasty, low maintenance dish, always goes down well Ingredients:
4 portabello or large mushrooms |
1/2 packet of fresh leaf spinach |
little garlic oil |
mature chedder or gruyere cheese |
nutmeg or all-spice |
salt and pepper |
olive oil |
Directions:
1. wash mushrooms and pace on baking tray flat-side down
2. wash spinach and discard stalks
3. wilt spinach in boiling water or steam
4. smear a little garlic oil on each mushroom inner
5. divide spinach between mushrooms and fill cup fully
6. grate a little nutmeg or all spice over spinach
7. lightly season with milled sea salt
8. slice cheese thinly and place over each 'spinached' mushroom
9. mill black pepper
10. place in a heated oven approx 200c
11. cook for 20 mins or until the mushrooms have released juice and the cheese is slightly crispy
12. serve pouring the remaining juice over each mushroom
13. enjoy x
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