PORTOBELLO MUSHROOMS FILLED WITH SPINACH

Makes 4, prep time 10 minutes, cooking time 30-45 minutes

INGREDIENTS

4 portobello mushrooms 2 tbsp of olive oil

4 tbsp of water

200g spinach

100g cream cheese

Salt & pepper

4 tbsp of grated Parmesan 1 tsp of paprika

8 walnuts, roughly chopped

METHOD

Preheat the oven to 200 degrees. Remove the stems from the mushrooms and place cup side up in an oven proof dish. Drizzle with olive oil, add the water to the tray then put in the oven for 20 minutes.

Wash and trim the spinach, place in a bowl with a little water, cover and cook in the microwave for 4 minutes. Leave to drain, allow to cool then squeeze out the excess water. Finely chop the spinach, add to a mixing bowl with the cream cheese, season then mix. Remove the mushrooms from the oven and drain off any excess water. Turn the mushrooms and leave to stand for five minutes so the liquid drains out. Next, turn the mushrooms over, fill each with spinach, top with half the Parmesan cheese and sprinkle with paprika. Return the tray to the oven for 25 minutes. Remove the mushrooms from the oven, top with chopped walnuts and the remainder of the cheese, and serve. — Recipes, food styling and photography by Mark Setchfield, follow him on Instagram @ gasmarksix.