30ml/2 tbsp olive oil
½ medium onion, finely chopped
1 garlic clove, finely chopped
75g/3 oz basmati rice, cooked
150g/5 oz fresh baby spinach, blanched, drained & chopped
25g/1 oz dolce latté (or any vegetarian blue cheese), crumbled
flat mushrooms or portabello mushrooms, stalks trimmed
To serve: tomato and lettuce salad
Prep: 20 minutes
Cooking: 15 minutes
1. Preheat the oven to 190º C, 375º F, Gas mark 5.
2. Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
3. Add the next four ingredients and mix well together to create the stuffing. Divide into four and fill the mushroom caps.
4. Use the remaining oil to grease the base of a roasting tin. Place the mushrooms in the tin and bake in a pre-heated oven for 15-20 minutes until cooked.
Serve with a tomato and lettuce salad