Spinach and feta mushrooms

I had been out at the Foodies Festival in Battersea on Sunday; tasting as many of the dishes as I could and dipping into all the free samples on the stalls. These included cheese, chutneys, wine, cakes, and sweets. I had therefore had my fill and wanted something that felt quite healthy and light for my work lunch on Monday. A cheddar and pickle sandwich was definitely not the order of the day. So, before bed time, I went about making these incredibly straight forward stuffed mushrooms, using the all time classic combination of spinach and feta.

What you will need
4 large portobello mushrooms
2 cloves garlic
1 onion
150g wilted spinach
Nutmeg
1 tablespoon crème fraiche (optional)
60g feta
Pine nuts

Firstly chop and sauté the onion and garlic in a little bit of oil until softened and browned. Next add the spinach to the mix (I used about 150g of frozen spinach). Wait for the spinach to wilt/cook through and any water released to evaporate. When the mix is relatively dry, season with salt and pepper and grate over some fresh nutmeg. Stir through a tablespoon of crème fraiche if you have opted for it.

Next, quarter the mixture and place it inside the portobello mushrooms. Split the feta between the four mushrooms and crumble over the top the mix. A sprinkling of some pine nuts should complete the stuffing.
Bake these in a pre heated oven for 25-30 minutes at 180 degrees. The mushrooms should remain fairly robust, whilst the feta and pine nuts should brown.

These are a great lunch option, but also perfect for dinner with some potatoes. In fact, this is a great vegetarian roast dinner main dish.