Spinach-Stuffed Mushrooms

This recipe is a very simple one and can be used as accompaniment to the brunch bacon at the weekend, as an entree or as an accompaniment to meat.

12 brown mushrooms about 8-10cm in diameter
1 bag spinach (about 400g)
1 large red onion
1 tablespoon butter
nutmeg, salt and freshly milled pepper
grated tasty cheese

Rinse the spinach and shake off the excess water. Remove the stalks and finely shred the leaves. Halve the onion and cut into very fine slices.

Melt the better in a shallow pan and saute the onion and spinach for five minutes. Sprinkle with freshly grated nutmeg and salt and pepper to taste.

Spoon the spinach mixture into the mushroom cavities and top with the grated cheese. Place the filled mushrooms in an oiled baking dish and bake at 200C for 15 minutes.

Makes 4-6 servings.