Stuffed portabella mushroom, with Brie & spinach 

Quick to prepare, this is a perfect dish to serve as a starter, light lunch or as part of a summer buffet. Choose fat, deep portabella mushrooms rather than thin ones, as the fat ones stand prouder.   

Serves 4

Prepare ahead Can be assembled up to 4 hours ahead, ready for the oven.

2 tbsp olive oil

a knob of butter

4 large fat portabella mushrooms, stalks removed

2 large red onions, sliced

1 tbsp balsamic glaze

100g (4oz) Brie, sliced into 4 pieces

200g (7oz) baby spinach

4 slices of Parma ham

salt and freshly ground

black pepper

•  Preheat the oven to 200C/180C fan/gas 6. Line a baking sheet with baking paper or nonstick paper.

•  Heat a tablespoon of the oil with the butter in a large frying pan. Add the mushrooms, gill side up, and fry for a few minutes. Cover the pan with a lid and fry for another 4 minutes. Remove the lid, turn the mushrooms over and fry them for a minute or two until all the liquid has evaporated. Sit the mushrooms, gill side up, on the baking sheet and season with salt and pepper.

•  Add the remaining tablespoon of oil to the pan and fry the onions for 5-8 minutes until just soft. Stir in the balsamic glaze, then spoon the onions on top of the mushrooms and place a piece of Brie on each one.

•  Add the spinach to the pan, season with salt and pepper, then stir for a few minutes until just wilted. Spoon the spinach on top of the cheese and sit a swirl of Parma ham on top.

•  Bake for 8-10 minutes until the ham is crispy and the mushrooms are tender. If liquid comes out on to the baking sheet, remove from the oven and carefully drain it off.

•  Serve hot, with a dressed salad.