Portobello Mushroom stuffed with Parmesan Creamed Spinach.

1 large Portobello mushroom
1 large handful baby spinach
2 tbsps creme fraiche
2 tbsp grated parmesan
pinch ground black pepper
small pinch nutmeg

In a sieve over a pan of boiling water, lightly wilt the spinach. Transfer into a bowl and mix with the creme fraiche, parmesan, nutmeg and pepper. Spoon the spinach onto the underside of the mushroom and place under a hot grill for 5 minutes, or until the creme fraiche has started to brown and the mushroom has wrinkled slightly.

Cut in half and serve for two, or have whole for one. No fuss.