Prep: 10 mins · Cook: 30 mins · Serves: 2 · Vegetarian (Vegan with tofu and no cheese)

The starter Neetu makes when she wants something that looks the part without much effort. Big field mushrooms hollowed out and stuffed with spinach, spring onion and paneer, topped with cheese and roasted until the tops bubble. A drizzle of Apple Chutney at the end pulls the whole thing together. Works as a starter, a side, or a proper light dinner with salad.

Why you'll love this

• Looks like a fuss but isn't

• Vegetarian, with an easy vegan swap

• Freezes well for batch cooking

• A different way to use the chutney

• Most of the work happens in the oven

Ingredients

Main

• 2 large portobello mushrooms, stems removed and reserved

• 1 tsp rapeseed oil

• 3 spring onions, finely chopped

• 150g firm paneer (or tofu for a vegan option), finely chopped

• 100g fresh spinach, blanched and water squeezed out

• 6 cherry tomatoes, chopped

• ½ cup grated cheese (optional)

Spices and seasoning

• A good pinch of black pepper

• 1 tsp Dijon mustard

• 1 tbsp fresh basil, chopped

• 2 tsp cashew or tahini paste (optional)

The Mama Sood's bit

• A drizzle of any Mama Sood's Chutney to finish (Apple works beautifully)

Method

• Preheat the oven to 180°C / gas mark 4. Place the mushroom caps top-side down on a lightly oiled baking tray.

• Heat the oil in a large pan over a medium heat. Finely chop the reserved mushroom stems and add to the pan with the spring onions and paneer or tofu. Cook for 3 to 4 minutes.

• Add the spinach and black pepper. Cook for another 2 to 3 minutes, stirring regularly, until everything has come together.

• Take the pan off the heat and stir through the tahini, mustard and basil.

• Mound the mixture into the mushroom caps and scatter over the cheese if using. Bake for 15 to 20 minutes.

• Top with chopped cherry tomatoes, finish with a drizzle of chutney and serve.

Serving suggestion A starter with drinks before a longer meal. A light dinner with a sharp green salad and warm bread for mopping. Or one mushroom on a bed of leaves as a smart lunch.

Mama's tip Squeeze the spinach properly. Blanched spinach holds a surprising amount of water and any of it that goes into the pan ends up watering down the filling. Wring it out in a clean tea towel until barely any liquid comes out, then chop and add. Your stuffing will hold its shape and the mushrooms won't end up soggy.

About the chutney This is a recipe where the chutney goes on at the end as the finishing note rather than into the cooking. Apple Chutney is the natural pairing, with sweet, fruity warmth that lifts the earthy mushroom and the savoury paneer. Date & Tamarind works too if you want something deeper. A spoon on top, not stirred through, so the flavour stays bright.