8 large mushrooms, wiped clean
25 g (1 oz) 2 tbsp butter, melted
1 small onion, chopped
1/2 clove garlic, crushed
450 g (1 lb) spinach, cooked and chopped
Salt and pepper
10 ml (2 tsp) lemon juice
75 g (3 oz) 1 1/3 cup Mozzarella, diced as small as possible
25 g (1 oz) 2 tbsp butter, melted
1 small onion, chopped
1/2 clove garlic, crushed
450 g (1 lb) spinach, cooked and chopped
Salt and pepper
10 ml (2 tsp) lemon juice
75 g (3 oz) 1 1/3 cup Mozzarella, diced as small as possible
method
1. Remove the stalks from the mushrooms and place in an ovenproof dish and drizzle over half the melted butter. Set aside.
2. Pour the remaining butter into a frying pan and cook the onion for 2 minutes.
3. Add the garlic and chopped mushroom stalks. Fry for 5 minutes until the vegetables are soft.
4. Add the spinach, salt, pepper and lemon juice to the pan and fry for 2 more minutes.
5. Remove from the heat and spoon the mixture into the mushroom caps.
6. Sprinkle over the Mozzarella cheese and place the dish in the oven at 180°C (350°F) Gas mark 4 for 15 minutes.
2. Pour the remaining butter into a frying pan and cook the onion for 2 minutes.
3. Add the garlic and chopped mushroom stalks. Fry for 5 minutes until the vegetables are soft.
4. Add the spinach, salt, pepper and lemon juice to the pan and fry for 2 more minutes.
5. Remove from the heat and spoon the mixture into the mushroom caps.
6. Sprinkle over the Mozzarella cheese and place the dish in the oven at 180°C (350°F) Gas mark 4 for 15 minutes.
serving amount
serves 4
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