ZAR - Recipe for the weekend - Stuffed Mushrooms

I feel really sorry for people who don't like mushrooms! They are so versatile - can be added to spag bol, risotto, salads, used for breakfast etc. I use them alot for everyday but this recipe is something that you could use for a starter for a dinner party or as a side dish with a steak or something or just for a week night supper on their own.

Serves 4

8 large field mushrooms
1 brown onion, finely chopped
2 garlic cloves, crushed
300g trimmed English spinach
250g low fat ricotta
30g toasted pinenuts
grated rind of 1 lemon

Remove the stalks from the mushrooms and finely chop. Sauté off the onion with a little olive oil over a medium heat. After 5 mins, add the chopped mushroom stems. Cook for 3 mins. Add the garlic and cook, stirring for 1 min. Remove from heat.

Place the spinach in a heatproof bowl and cover with boiling water. Remove after 30 seconds, rinse under cold water and squeeze out excess liquid. Finely chop. In a bowl combine onion mixture, spinach, ricotta, pinenuts and lemon rind. Season.

Preheat the oven to 180 degrees. Line an oven tray with baking paper. Place the mushrooms on tray and stuff with mixture. Cover with foil and bake for 15 mins. Remove foil and cook for another 10 mins.

If serving for a starter, accompany with a simple rocket salad.