recipes++

Mushrooms With Goat's Cheese And Spinach

Serves 4

Ingredients

  • 250g Portobello Mushrooms (large flat ones) (stalks trimmed) - two per person
  • 3 tabs Olive oil
  • 227g Young leaf Spinach
  • 4 tsp Olive Tapenade. Specialist section in Sainsbury’s (black olive, sultana and pine nut paste)
  • 150g tub French mild Goat’s Cheese
  • 1 tab fresh Breadcrumbs
  • 1 tab Grated Parmesan Cheese

Method

  1. Preheat the grill.
  2. Drizzle the mushrooms with some of the oil, season and place in the grill pan. Grill on one side for five minutes, turn over, drizzle with more oil and grill again for 3-4 minutes until juicy.
  3. Meanwhile cook the spinach according to the packet, drain and squeeze out excess water. Blot with kitchen towel if necessary.
  4. Turn the mushrooms gill-side up and spread with tapenade.
  5. Roughly chop the spinach and mix in the goat’s cheese and season. Divide the spinach mixture between the mushrooms.
  6. Scatter the breadcrumbs and cheese over the mushrooms and then grill on medium, keeping you eye on it, for 2-3 minutes until golden. Serve with the pan juices spooned over.