I made these little delights for myself while back but they’d go perfect at a dinner party as a starter.
They’re taken from Joe Wicks’s third lean in 15 edition and although they take a bit longer, they’re worth it if you make a few.
I love a cheesy mushroom but the extra edition of chicken makes the perfect combo.
Pre heat the oven to 170 degrees fan assisted.
Slice the stalks off three portobello mushrooms. Pop them on a baking tray and drizzle with olive oil and sprinkle with salt and pepper. Bang them in and bake for about ten mins.
Meanwhile, heat olive oil on a medium heat in a large frying in two finely sliced spring onions, a finely chopped garlic clove, and a diced chicken breast fillet. Stir fry for about four mins until the chickens cooked through.
Add half a bag of baby spinach and toss with the contents of the pan until it’s wilted. Turn off the heat and stir in grated cheddar cheese, salt and pepper.
Pop the well combined mixture into the mushroom shells and return to to the oven for a further ten mins, alongside some vine cherry tomatoes drizzled with oil.
Toast a handful of mixed seeds in a dry hot pan for a couple of minutes.
Serve the shrooms alongside the roasted tomatoes and top with the seeds.