These flavorful mushrooms may also be served as an accompaniment to a main course.

Serves 4
10 ounces of spinach, stalks removed
10 ounces of medium cap mushrooms
2 tablespoons butter, plus extra for brushing
1 ounce bacon, chopped
1/2 small onion, chopped
5 tablespoon double cream
4 tablespoon cheddar cheese
2 tablespoon fresh bread crumbs
Salt and ground black pepper
Fresh parsley sprigs, to garnish

1 Preheat the oven to 375* F. Butter a baking dish. Wash but do not dry the spinach. Place it in a saucepan and cook. stirring occasionally , until wilted

2. Place the spinach in a colander and squeeze out as much liquid as possible. Chop finely, Snap the stalks from the ,mushrooms and shop the stalks finely.

3. Melt the butter in the pan and cook the bacon, onion and msuhroom stalks for about 5 minutes. Stir in the spinach, cook for a moment or two, then remove the pan from the heat, stir in the cream and season to taste with salt and pepper.

4. Brush the mushrooms caps with melted butter. the place, gills facing upwards, in a single layer in the baking dish.

5. Divide the spinach mixture among the mushrooms. Mix together the cheese and bread crumbs, sprinkle over the mushrooms, then bake for about 20 minutes until the mushrooms are tender. Serve warm, garnished with parsley.

COOK’S TIP
Squeeze out all the excess water from the cooked spinach, otherwise the stuffing will be too soggy.