Spinach and Chevre Stuffed Portobello Mushrooms

These are quick and easy and if you forget about how much cheese is in them you can pretend they are healthy. Makes a good light lunch and would be improved with a salad. I served this with a balsamic reduction but it is perfectly fine without it. The spinach flavour is quite strong. If you wished it to be cheesier you could reduce the spinach or add some fetta cheese.

5 or 6 portobello mushrooms
250g chopped frozen spinach
1 or 2 cloves of garlic, finely chopped
120g chevre
1/2 cup panko*

Balsamic reduction:
1/2 cup balsamic
2 teaspoons of brown sugar.

Cook spinach according to instructions on box then allow to cool slightly. Squeeze spinach between clean hands to remove excess liquid. In a bowl combine spinach cheese, garlic and panko. Check for seasoning. Clean mushrooms and remove stems then using a spoon fill with spinach mixture.

Place on a tray lined with baking paper and cook for twenty minutes or until spinach mixture is warmed and mushrooms are cooked through. While mushrooms are cooking in the oven. Heat balsamic on a low heat with brown sugar until mixture is reduced and syrupy. Don't be tempted to increase heat or the mixture may end up tasting bitter and of burnt sugar.

Serve drizzled with the balsamic reduction. This can also be prepared a day in advance then popped into the oven the next day. Yummy with bacon instead of the balsamic reduction.

* panko are Japanese breadcrumbs. Ordinary breadcrumbs would work fine but this is what I happened to have in my cupboard.