Makes 4, prep time 10 minutes, cooking time 30-45 minutes
4 portobello mushrooms
2 tbsp of olive oil
4 tbsp of water
100g cream cheese
Salt & pepper
1 tsp of paprika
8 walnuts roughly chopped
4 tbsp of grated parmesan
Preheat the oven to 200c degrees. Remove the stems from the mushrooms place cup side up in an oven proof dish.
Drizzle with olive oil, add four tablespoons of water to the tray then place in the oven for 20 minutes.
Wash and trim the spinach, place in a bowl with a little water, cover and cook in the microwave for 4 minutes.
When cooked leave to drain, when cool squeeze out the excess water.
Finely chop the spinach, and to a mixing bowl with the cream cheese, season then combine the ingredients.
Remove the mushrooms from the oven drain off any excess water.
Turn the mushrooms and leave to stand for five minutes, so the liquid drains out.
Next, turn the mushrooms over, fill each with spinach, top with half the parmesan cheese and sprinkle with paprika.
Return the tray to the oven for 25 minutes.
Remove the mushrooms from the oven, top with chopped walnuts and the remainder of the cheese and serve.