Ingredients

 
6 portobello mushrooms
2 cloves garlic, minced
1 cup kale or baby spinach
½ cup feta or mozzarella cheese
1/3 cup breadcrumbs
¾ cup tomatoes, diced
Pinch salt & pepper
2 tablespoons olive oil

Method    

Preheat the oven to 180°C and line a baking tray with baking paper

Remove the stems from the mushrooms and chop into small pieces, set aside

Place the mushrooms on oven tray and lightly drizzle with olive oil

In a bowl combine the mushroom stems, garlic, kale, cheese, tomatoes, breadcrumbs and salt & pepper. Using a tablespoon, fill each mushroom generously

Bake for 10-15 minutes or until mushrooms are tender and the tops are golden. Serve warm