- 4 Portobello Mushrooms
- 1 tin Tomatoes
- 1 tbsp Tomato Puree
- Small Handful Fresh Basil
- 60g Low Fat Cheddar, grated (optional)
Fill the mushrooms with spinach first, then drain most of the liquid from the tomatoes.
Add the basil and puree to the tinned tomatoes and spoon into each mushroom.
Top with grated cheese and bake for about 20 minutes in a medium- hot oven.