Ingredients
8 large Portobello mushrooms
175gms fresh spinach finely chopped
4 garlic cloves finely chopped
2-3 fresh green chillies finely chopped
1 small red onion finely chopped
1 medium tomato, seeds removed and finely chopped
50gms mature cheese or feta, finely grated
2tbsp breadcrumbs (freshly made)
1tsp ground white pepper
1tsp salt
6tbsp olive oil
Serves 4
Wash and dry the mushrooms first, then oil both sides with olive oil using an oil brush and place in a large non-stick baking tray.
Place the finely chopped spinach in a large bowl and add in the garlic, green chillies, onions, tomatoes, cheese and stir in well.
Then sprinkle in the ground white pepper, salt and breadcrumbs. Pour in 4 tablespoons of olive oil and give one more final stir.
Using a spoon, place the spinach mixture equally into each mushroom cap and gently pat down.
Place the tray into the middle section of a pre-heated grill around 200°C degrees and allow to cook for around 15-20 minutes until the mushrooms soften and you have a slight brown colour to the topping.
Enjoy!
