Baked Stuffed Portobello Mushrooms with Spinach and Feta

• 2 large Portobello mushroom, stems on
• 2 tbsp Olive oil
• 2 cloves Garlic
• 150 g Spinach
• 1 medium Lemon
• 100 g Feta cheese
• 40 g Breadcrumbs
• ½ tsp Black pepper

1. Heat the oven to 200°C (390°F). Wipe the mushrooms clean, then twist out the stems and finely chop them. Put the mushroom caps on a baking tray, gill-side up, and brush with about half the olive oil.
2. Warm the remaining olive oil in a large frying pan over a medium heat. Add the chopped mushroom stems and cook for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds until fragrant. Add the spinach in batches and cook until fully wilted and any liquid has evaporated.
3. Tip the spinach mixture into a mixing bowl and let it cool for 2 minutes. Finely grate in the lemon zest, then crumble in the feta and add most of the breadcrumbs, reserving a small handful for the top. Stir in the black pepper and squeeze in a little lemon juice to brighten the filling.
4. Divide the filling between the mushroom caps, pressing it in lightly. Sprinkle over the reserved breadcrumbs for a crisp top. Bake for 18 to 20 minutes until the mushrooms are tender and the topping is golden.

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