4 garlic cloves
2 heape plain flour
300 ml milk
80 g fresh spinach, roughly chopped
pinch of ground nutmeg
salt and black pepper
4 large Portobello mushrooms
4 thin slices of tomato
1 Preheat the oven to 190°C/170˚C/gas mark 5 and lightly grease a baking dish.
2 Melt the butter in a pan and add the garlic. Cook over a low heat for 1-2 minutes. Add the flour and cook, whisking constantly, for 1-2 minutes. Add the milk a little at the time, whisking the sauce smooth each time before adding the next splash.
3 Add the spinach and a pinch of nutmeg and season generously. Cook for 3-4 minutes longer until the spinach is wilted.
4 Place the mushrooms in the prepared baking dish and fill with the creamed spinach. Top each mushroom with a slice of tomato.
5 Bake for about 30 minutes, until the mushrooms are soft and the creamed spinach is just beginning to turn golden brown on top. Serve with pan-fried potatoes.