BY LIBBY AND ELLIOT FROM EP 5
Prep Time: 10 minutes
Cooking Time: 20 minutes
4 large Portobello mushrooms
3 Tbsp olive oil
½ small onion, chopped
2 garlic cloves, chopped
50g blue cheese, crumbled
2 Tbsp balsamic vinegar
Preheat oven to 200˚C.
Remove the stems from the mushrooms and chop roughly.
Place the mushrooms onto a baking tray and place in the preheated oven for 10 minutes. Remove and set aside.
Heat 1 tablespoon oil in a frying pan to a medium heat. Add the onion, garlic, and chopped mushroom stems. Sauté until translucent. Add the spinach and cook until wilted.
Remove from the heat and spoon the mixture into the mushrooms.
Sprinkle blue cheese on top of the filling and bake for 10 minutes.
Mix the remaining oil and vinegar. Drizzle over the mushrooms before serving.
This recipe has been tested by Countdown and may vary from the recipe seen on The Great Food Race