Stuffed Portobello Mushrooms with Sun-Dried Tomatoes and Goat's Cheese

Ingredients

• 4 large portobello mushrooms
• 150 g soft goat's cheese
• 80 g sun-dried tomatoes in oil
• 15 g fresh basil
• 2 clove garlic clove
• 100 g spinach
• 2 tbsp olive oil
• 30 g pine nuts
• 1 tbsp balsamic glaze

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Remove the stalks from the mushrooms, finely chop the stalks and set aside. Brush the mushroom caps with olive oil and place gill-side up on a baking tray.

2. 2

   Wilt the spinach in a dry pan, squeeze out excess water and chop roughly. Finely chop the sun-dried tomatoes and crush the garlic.

3. 3

   Mix together the goat's cheese, spinach, sun-dried tomatoes, garlic, torn basil and pine nuts. Season with black pepper.

4. 4

   Pile the filling into each mushroom cap and bake for 18–20 minutes until the mushrooms are tender and the tops are golden.

5. 5

   Drizzle with balsamic glaze before serving. Delicious with toasted sourdough or a dressed rocket salad.