These are also known as Portobello mushrooms. We received an email recently from a gentleman who said he was inclined to give up on recipes with words such as falafel, frittata, harissa, Portobello, julienne strips… and fair enough. For this book, we have tried to keep the names of ingredients as simple and unpretentious as possible. So ‘Big mushrooms’ it is… cooked with feta and olive oil. Delicious they are too.
Serves 1 60g spinach, roughly chopped 30g feta, crumbled Pinch of ground nutmeg 2-3 large flat mushrooms 1 tbsp olive oil |
• CALORIES 130 • PROTEIN 7G • FAT 10G • FIBRE 2G • CARBS 2G |
Preheat the oven to 180ºC. Wilt the spinach in a pan, drain it well and squeeze out excess water. Place it in a bowl and stir in the feta with some salt and pepper and the nutmeg.
Remove the stalks from the mushrooms, and brush them all over with olive oil. Place them on a baking tray flat side down and fill them with the spinach mixture. Bake them for 15 minutes.