Serves 4


4 x Portobello mushrooms

1/2 pack of Greek Feta cheese

1 clove garlic, finely chopped

250 – 300g fresh spinach

Freshly ground black pepper to taste

Olive oil for greasing tray

Parmesan cheese, finely grated

Rocket for serving

1 tbsp balsamic vinegar

1 tbsp olive oil


Preheat oven to 170 degrees (if fan assisted, of 200 if not)


Take Feta, spinach, chopped clove of garlic and whizz in a blender tip it becomes a spreadable consistency. take out the stalk of each mushroom and fill with the spinach paste. Grease a baking tray with a little olive oil and place the filled mushrooms on the baking tray. Sprinkle with finely grated parmesan and place in the middle of the oven for 15 to 20 mins.


Place 4 equal amounts of rocket onto individual plates. Put on mushroom on each plate. Drizzle balsamic and olive oil onto the rocket and serve.