Creamed spinach-stuffed mushrooms

• servings: 2

Ingredients

50g butter

4 garlic cloves, crushed

2 heaped tbsp plain flour

300ml milk

80g fresh spinach, roughly chopped

Pinch of ground nutmeg

Salt and black pepper

4 large Portobello mushrooms

4 thin slices of tomato

To serve:

Pan-fried potatoes

Directions

1 Preheat the oven to 190C/170C/gas mark 5 and lightly grease a baking dish.

2 Melt the butter in a pan and add the garlic. Cook over a low heat for 1-2 minutes. Add the flour and cook, whisking constantly, for 1-2 minutes. Add the milk a little at the time, whisking the sauce smooth each time before adding the next splash

3 Add the spinach and a pinch of nutmeg and season generously. Cook for 3-4 minutes longer until the spinach is wilted.

4 Place the mushrooms in the prepared baking dish and fill with the creamed spinach. Top each mushroom with a slice of tomato.

5 Bake for about 30 minutes, until the mushrooms are soft and the

creamed spinach is just beginning to turn golden brown on top. Serve with pan-fried potatoes.