Stuffed Portobello Mushrooms

Ingredients

• 4 large portobello mushrooms
• 100g goat cheese
• 50g sun-dried tomatoes, chopped
• 30g spinach
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Fresh basil

Preparation

1. 1

   Preheat oven to 190°C (375°F).

2. 2

   Remove stems from the mushrooms and gently wipe caps clean with a damp cloth.

3. 3

   Brush the mushroom caps lightly with olive oil on both sides.

4. 4

   In a bowl, combine goat cheese, chopped sun-dried tomatoes, spinach, minced garlic, and chopped fresh basil.

5. 5

   Spoon the cheese mixture evenly into each mushroom cap.

6. 6

   Place stuffed mushrooms on a baking tray lined with parchment paper.

7. 7

   Bake in the preheated oven for 20 minutes, or until mushrooms are tender and cheese is slightly golden on top.

8. 8

   Remove from oven and let cool for 2-3 minutes.

9. 9

   Serve warm, optionally garnished with extra fresh basil.