This is a pure vegetarian dish, tasty and very easy to make as a main dish or an appetiser. I use brie cheese, but any type of cheese works as well.

10 Portobello mushrooms

500g spinach (washed and drained)

1 onion (chopped)

2 garlic cloves (chopped)

2 tbs olive oil

1 tin sweetcorn (150g)

100g grated cheddar cheese, or brie

Salt and pepper to taste

Heat the oven to 180*. Peel the mushrooms and arrange on a baking tray. Heat a pan with a oil and saute the garlic and onion. Then add the spinach and corn, cook briefly to retain the green from the spinach then remove immediately from the heat. Check the seasoning. Stuff the mixture into the mushrooms and sprinkle with cheese. Bake for around 8 – 10 minutes until the cheese has melted.