Ingredients
- 4 large portobello mushrooms, stalks removed and chopped
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 100 g spinach, chopped
- 50 g walnuts, chopped
- 1 tsp fresh thyme leaves
- Zest of ½ lemon
- 80 g soft goat's cheese (or 2 tbsp nutritional yeast and 2 tbsp tahini for a plant-based version)
- 2 tbsp grated Parmesan (optional)
- Rocket and balsamic vinegar, to serve
Method
- Prepare the mushrooms: heat the oven to 200°C (180°C fan). Brush the mushroom caps with 1 tbsp of the oil, season and place gill-side up on a baking tray. Bake for 10 minutes.
- Make the filling: heat the remaining oil in a frying pan and cook the chopped stalks and garlic for 3 minutes. Add the spinach and cook until wilted, then stir in the walnuts, thyme and lemon zest. Season.
- Stuff: pour off any liquid from the mushrooms. Pile the filling into the caps and top with goat's cheese and Parmesan.
- Bake: bake for 12–15 minutes, until golden and bubbling.
- Serve: serve on a bed of rocket with a drizzle of balsamic.
Why it's good for you: Portobello mushrooms are satisfying, "meaty" and low in carbohydrate, and contain B vitamins, selenium and potassium. Walnuts are the best nut source of plant omega-3 fats, and are studied for their benefits to the brain and heart.
Good to know: Goat's cheese makes this vegetarian; use the nutritional yeast and tahini swap for a plant-based version.
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