6 large flat mushrooms
1 large knob of butter
400 g young-leaf spinach
150 g light Boursin with herbs (or vegetarian alternative)
1 tbsp ready-made natural or homemade breadcrumbs *
30 g walnuts, chopped (optional) **
1 tbsp olive oil
2. Add the spinach, then cover and cook, shaking the pan, until wilted. Spoon into a colander and squeeze out any excess juice. Transfer the spinach and mushroom stalks to a bowl and mix with the Boursin, a pinch of salt and a good grinding of black pepper.
3. Spoon the mixture into the mushroom caps and sprinkle over the breadcrumbs, mixed with the walnuts*, (if using). Drizzle with oil and bake in the oven for 15-20 minutes.
Kitchen secret: these make a great accompaniment to a main course, but also make an ideal vegetarian starter, allowing one or two per serving.
** I would certainly add the walnuts, but of course this may not suit all, especially those with nut allergies, so please adapt the recipe as necessary.