Stuffed Portobello with Goats' Cheese, Spinach & Walnut

Ingredients

• 4portobello — large
• 200 gspinach — fresh
• 100 ggoats' cheese — soft
• 40 gwalnuts
• 1red onion — small
• 1 clovegarlic
• 2 tbspolive oil
• 1 tsphoney
• 5 gthyme — fresh
• ½ tspsea salt — fine
• ¼ tspblack pepper — freshly ground

Method

1. 1

   Preheat the oven to 200 °C.

2. 2

   Remove the stems from the portobello mushrooms and place the portobellos, open side up, in an oven dish.

3. 3

   Brush them with 1 tbsp olive oil and sprinkle with a little salt and black pepper.

4. 4

   Pre-bake the portobellos for 8 minutes in the oven.

5. 5

   Meanwhile, finely chop the red onion and mince the garlic.

6. 6

   Heat the remaining olive oil in a frying pan and fry the red onion for about 2 minutes.

7. 7

   Add the garlic and spinach and cook until the spinach has wilted. Allow any excess moisture to evaporate.

8. 8

   Roughly chop the walnuts and mix half of them into the spinach.

9. 9

   Remove the portobellos from the oven and spoon the spinach mixture over them.

10. 10

    Crumble the goats' cheese over the portobellos and sprinkle with the remaining walnuts and thyme.

11. 11

    Bake for another 8–10 minutes in the oven, until the portobellos are tender and the goats' cheese just begins to colour.

12. 12

    Just before serving, drizzle a little honey over the stuffed portobellos.