Name: Baked spinach and cheese mushrooms
Prep time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 80ml (1/3 cup) olive oil; 30.00 ml balsamic vinegar; 2 garlic cloves, crushed; 20.00 ml chopped fresh thyme leaves; 8 (about 600g) large Portobello mushrooms, stems trimmed; 90g baby spinach leaves; 300g provolone or mozzarella, cut into 16 slices; 1/2 loaf olive bread, thickly sliced, chargrilled

Baked spinach and cheese mushrooms

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Prep Time:
25 minutes

Cook Time:

Total Time:
25 minutes

Whip up a delicious midweek dish using plump mushrooms, topped with gooey melted cheese for an irresistible garlic-infused treat.

Ingredients:

30.00 ml balsamic vinegar
20.00 ml chopped fresh thyme leaves
8 (about 600g) large Portobello mushrooms, stems trimmed
90g baby spinach leaves
300g provolone or mozzarella, cut into 16 slices
1/2 loaf olive bread, thickly sliced, chargrilled

Instructions:

Preheat the oven to 220C. In a small bowl, mix together oil, vinegar, garlic, and chopped thyme. Season with salt and pepper. Brush the mushrooms with some of the oil mixture and place them on a lined baking tray, cut-side up. Fill each mushroom with spinach, top with a little more of the oil mixture, 2 slices of provolone cheese, and finish by drizzling the remaining oil mixture over the top.
Bake the mushrooms for 15 minutes or until the cheese turns golden and melts and the mushrooms become tender. Plate them and enjoy with some bread.

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