Portobello mushrooms with wilted spinach

Ingredients

• 4 large Portobello mushrooms, wiped clean and stalks removed
• Juice of ½ lemon
• 2 cloves garlic, chopped
• 2 tbsp olive oil
• 3 shallots, chopped
• 500 g spinach leaves
• 4 slices brie
• handful pine nuts, toasted

Method

1. Heat the oven to 180°C (gas 4). Put the mushrooms stalk-side up in a roasting tin, add the lemon juice and garlic, and bake for 10 minutes.
2. Cook the shallots and spinach in the olive oil until wilted, season and chop roughly.
3. Fill the mushrooms with the spinach, add the brie and bake for another 15 minutes, until bubbling.
4. Scatter with toasted pine nuts and serve.