- Preheat the oven to 190º C, 375º F, Gas mark 5.
- Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
- Add the next four ingredients and mix well together to create the stuffing. Divide into four and fill the mushroom caps.
- 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.
Recipe from www.justaddmushrooms.co.uk
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Serve thes mushrooms with a tomato and lettuce salad
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 Pinch of nutmeg 25g/1 oz dolce latté (or any vegetarian blue cheese), crumbled 4 flat mushrooms or portabello mushrooms, stalks trimmed
Time: 20 mins Serves: 4 Nutrition: Cals160, 8g Fat