Grilled brown mushrooms with Parmesan, spinach and pine nuts
- 4 large brown mushrooms
- 500ml (2 cups) baby spinach, finely chopped
- 250ml (1 cup) Parmesan, freshly grated
- 60g (½ cup) dry breadcrumbs
- 125ml (½ cup) pine nuts
- juice and zest of 1 lemon
- 100g butter
Preheat the oven to 200°C.
Remove the stems from themushrooms, creating a hollow for the filling.
Chop up the mushroom stems and combine with all the other ingredients. Divide the filling between the mushrooms, place on a baking tray and bake for 15 minutes. Serve immediately.