Cheesy Baked Stuffed Mushrooms

Meanwhile, Peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. Add the butter (for the mash) and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

While potatoes are boiling, finely chop onion, carrot and garlic. Pick and finely chop rosemary. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring until golden brown, 3 minutes. Add 1/2 the garlic and rosemary and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.

Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, until tender, 3-5 minutes. Add garlic & herb seasoning, the butter (for the veg) and remaining garlic and rosemary. Cook, until fragrant, 1-2 minutes. Remove from heat and stir in worcestershire sauce, baby spinach leaves and a splash of water, until wilted, 1 minute. Season.

NEED TO WIPE OUT PAN?

Remove tray from oven and increase to 220°C/200°C fan-forced. Spoon filling into mushrooms. Sprinkle over shredded Cheddar cheese and bake, until cheese is golden, 5 minutes. Meanwhile, in a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.

GRILL CHEESE?