Free Range Chef

Gorgonzola stuffed mushrooms

The pinch of sugar will really bring out the sweetness of the onion and tomatoes
so don't leave it out!

4tbsp olive oil
1 large red onion, thinly sliced
Pinch sugar
1 garlic clove, crushed
2tbsp chopped lemon thyme
75g (3oz) semi-dried tomatoes, chopped
200g bag baby spinach
4 large field mushrooms
75g (3oz) Gorgonzola, cubed (I use Puhoi )

1.Heat half the oil in a pan, add the onion and gently cook for 15 mins until very soft. Add the sugar, garlic and lemon thyme, and cook for a further 2 mins. Add the semi-dried tomatoes, season well and set to one side.

2.Put the spinach in a large pan with a splash of water. Heat through for a couple of minutes until lightly wilted. Season and squeeze out any excess water.

3.Put each mushroom on a baking sheet, drizzle with the remaining oil and season.

4. Divide the spinach and put on top of the four mushrooms, now add the cheese and then the onion and tomato mixture. Bake for 10-15 mins in a preheated oven at gas 4/180°C/350ºF until cooked through and the cheese oozes out.

Serve on a bed of fresh salad or rocket leaves with an extra drizzle of olive