Large flat mushrooms are essential for this dish. Try to select slightly deeper mushrooms with curled up edges so that they have plenty of space for the filling.
Ingredients:
Eight evenly-sized large field mushrooms (each about 10cm in diameter ), wiped clean; leaves from two sprigs of thyme, chopped; three garlic cloves, two finely chopped, one left whole; four tablespoons of extra virgin olive oil, plus extra to serve; two tablespoons of freshly squeezed lemon juice; 15g butter; 500g spinach, washed and large stalks removed; salt and freshly ground black pepper; 150g blue cheese, thinly sliced, and four by one cm thick slices rustic white bread.
Method:
Preheat the oven to gas mark 6, 200ºC (400ºF ). Place the mushrooms in a shallow roasting tin and sprinkle with the thyme, garlic, olive oil and lemon juice. Roast for 10 minutes. Meanwhile, heat the butter in a large pan, add the spinach and stir-fry it over a high heat until it wilts down into the bottom of the pan. Tip into a colander and press out the excess liquid. Season to taste with salt and pepper. Remove the mushrooms from the oven and top with the spinach and sliced cheese. Return to the oven for three to four minutes, until the cheese has just melted. Meanwhile, toast the bread until golden. Rub each slice with the whole garlic clove and drizzle with a little olive oil. Place each slice of toast into the centre of a warmed plate and place two of the mushrooms on top. Spoon over the juices from the roasting tin, and serve
