Stuffed mushrooms recipe
 Stuffed mushrooms make an easy starter or quick supper. Mix and match the toppings to whatever you fancy. Each serving provides 445 kcal, 25g protein, 7g carbohydrate (of which 6g sugars), 34g fat (of which 16g saturates), 5g fibre and 1.9g salt. 4 Portobello mushrooms, stems removed and finely chopped 2 tbsp olive oil½ onion, finely chopped 2 garlic cloves, finely chopped 200g/7oz spinach100g/3½oz goats' cheese or other creamy cheese100g/3½oz roasted red peppers (from a jar) drained and roughly chopped50g/1¾oz cheddar, gratedsqueeze lemon juice, optionalsalt and freshly ground black pepper 4 Portobello mushrooms, stems removed and finely chopped 2 tbsp olive oil ½ onion, finely chopped 2 garlic cloves, finely chopped 200g/7oz spinach 100g/3½oz goats' cheese or other creamy cheese 100g/3½oz roasted red peppers (from a jar) drained and roughly chopped 50g/1¾oz cheddar, grated squeeze lemon juice, optional salt and freshly ground black pepper Method Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften. Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted.Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat. Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using.Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top. Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden. Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften. Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften. Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat. Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using. Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using. Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top. Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top. Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden. Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden. Recipe tips This recipe can be doubled easily to serve as a starter or a main course for as many people as you like.