A savoury and simple meal with few tasty ingredients.
Serves 2, Preparation 10 mins, Cooking 20 mins
- 2 Portobello Mushrooms
- 1 garlic clove, finely chopped
- 1 tbsp EVOO – Extra Virgin Olive Oil
- 80 g baby spinach, chopped
- soft cream cheese, 100 g
- a pinch of turmeric
- a pinch of salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Do not wash mushrooms, just clean them by brushing them delicately or by using a damp kitchen paper. Remove the stalks and finely chop them, set aside.
Place the mushroom caps on a baking-tray, with the hollow side down on the baking paper. Brush them gently with some oil, put in the oven for 3-4 minutes, then leave to cool. Drain the liquid from the baked mushroom caps and place them with the hollow side up.
Heat up 1 tbsp of EVOO in a non-stick skillet with chopped garlic Add the chopped stalks, cook until softened. Seasoning with a pinch of salt, black pepper and turmeric, leave to cool. Add the mixture to creamy fresh cheese with chopped baby spinach, stir.
Spoon the mixture into the mushrooms, a drizzle of EVOO, in the oven for further 5 mins or until the top is gilded.