Spinach-stuffed Portabellos

Ingredients

¼ cup	Olive oil
225 g	Spinach leaves (Main)
3 cloves	Crushed garlic
4	Portobello mushrooms, large (Main)
1 to taste	Salt & freshly ground pepper
2 Tbsp	Mayonnaise
2 Tbsp	Sour cream
½ tsp	Chopped thyme
2	Globe artichokes, cooked, squeezed dry, diced
½ cup	Breadcrumbs, fresh
½ cup	Parmesan cheese, finely grated

Directions

1. Remove any thick stalks from spinach. Wash, drain and chop leaves. Steam or microwave, until limp. Cool, squeeze dry, then chop.
2. Meanwhile, preheat oven to 220 degC. Combine oil and garlic. Remove stems from the mushrooms. Brush inside of caps with garlic oil.
3. Bake on an oven tray for about 10 minutes, until just tender. Combine sour cream, mayo and thyme leaves.
4. Add cold spinach and artichokes. Combine remaining garlic oil with breadcrumbs and half the parmesan.
5. Sprinkle on top then dust with the remaining parmesan.
6. Bake for about eight minutes, until hot.Great served with a crisp salad. Serves two as a main course.