Stuffed Mushrooms

If you're serving this as a side with meat, 1 mushroom per person should be sufficient. As a vegetarian main course, serve 1-2 mushrooms per person baked on a bed of rice.

Portabello mushrooms, stalks removed and diced
cooked rice
1 small onion, diced
4 spring onions, sliced
1-2 garlic cloves, finely chopped
1 pointed red pepper, diced
1 courgette, diced
1 tin beans (kidney, black-eye, black - no added salt or sugar), drained and rinsed
a couple of handfuls of spinach, coarsely shredded
optional: a small handful of black olives, quartered
olive oil
freshly ground black pepper
sea salt
dried oregano

1. Heat the olive oil in a non-stick frying pan and add the onion, spring onion, garlic and herbs. Sauté for a couple of minutes before adding the pepper, mushroom stalks and courgette. Sauté for a few more minutes, then add the beans. Season with pepper and salt and heat through before adding the spinach. Add the rice last.

2. Brush the outside of the onions with olive oil. Season the underside with pepper and salt. Fill with the rice mix.

3. Brush and oven-proof dish with a little olive oil and either place the mushrooms straight into the dish or set them into a bed of rice.

4. Cover the dish with tin foil and bake at 200-220°C for 30 minutes or until piping hot.

Serve with a green salad or a garlicky tomato salad.