Cheesy spinach stuffed mushrooms on toast

Ingredients – feeds 4

• 8 large flat mushrooms, stalks removed
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 100g fresh spinach leaves
• 200g cream cheese
• 125g mozzarella ball
• your favourite bread
• salt and pepper

Method

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Place the mushrooms on a baking tray with the stalk side facing upwards, and set aside for later.
2. Put a frying pan on a low heat and add the oil and garlic. keep moving the garlic around the pan, ensuring that it doesn’t burn (you don’t want it to colour). Cook for 1 minute.
3. Add the spinach leaves and cook for a further 2 minutes until it has wilted
4. Put the spinach and garlic in a bowl along with the cream cheese and some salt and pepper. Mix them together until well combined.
5. Spoon the mixture into the mushroom tops. Break the ball of mozzarella into small pieces and place them on top of the mushrooms. Bake the mushrooms in the oven for 20 minutes.
6. While the mushrooms are cooking, toast your bread (we used a french stick here).
7. Serve the mushrooms piping hot on the toasted bread. They will release a lot of their water onto the baking tray so take care when moving it from the oven.

Recipe and image courtesy of Mitch Lane – ‘Feed your family for a fiver’