Spinach doesn’t need any introduction, it is accepted as Superfood by many. However, here is something new I learnt recently. Spinach must be combined with cheese for best health benefits.

Along with all great characteristics, such as iron, magnesium, vitamins B2, B6, C, and K, there is also Oxalate, which is an organic acid. It binds minerals and has been linked to kidney stones. Oxalates bind with calcium in the colon. So, when you combine spinach with products high in calcium, the negative impact on health will be neutralised.

This dish below is an excellent addition to any meal, including breakfast. The spinach can be precooked and stored to reduce cooking time when needed.

Mushroom-Tartlet stuffed with spinach and cheese.

Serves 4. Cooking time 40 hours. Your time 20 minutes.

Ingredients:

1 tbsp oil

1 tsp minced garlic

250g/8.8oz frozen finely chopped spinach, lightly defrosted

45g/1.5oz Manchego cheese, shredded

1 tsp lemon juice

4 large mushrooms or 8 medium

Salt and pepper to taste

Topping:

4 tbsp Manchego cheese, shredded

Optional:

a pinch of cayenne pepper

Method:

1. Preheat oven to 185C/365F. Gently cut the mushroom stems out to the bottom of the mushroom cup.
2. On the frying pan with oil,  cook garlic over the low heat for a minute, then add spinach increase the heat.  Mix and cook until most of liquid is evaporated.
3. Add the cheese and lemon juice, combine well over the low heat. Consider the salt in the cheese, however season well enough for the unsalted mushrooms.
4. Divide the cooked spinach between the mushrooms. Cover each stuffed mushroom with the shredded cheese.
5. Add a little water to the tray or oven-proof pan. Put mushrooms on the tray, add more water if needed to cover half of the mushroom cup. Bake  for 15-20 minutes  on the middle shelf until the cheese is golden. Transfer the mushrooms onto the paper towel first before serving.

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