* 4tbsp olive oil
* 1 large red onion, thinly sliced
* Pinch of sugar
* 1 clove garlic, crushed
2 tbsp chopped lemon thyme *
* 75g (3 ounces) semi-dried tomatoes, chopped
* 200g bag baby spinach
* 4 large mushrooms
* 75g (3 ounces) Gorgonzola cheese, diced
1st Heat half the oil in a frying pan, onions and cook gently for 15 minutes until very soft. Add the sugar, garlic and lemon thyme, and cook for another 2 min. Add spice up the semi-dried tomatoes, strong and put to one side.
2nd Put the spinach in a large heat with a splash of water. Heat through for a few minutes until slightly wilted. Season and squeeze out excess water.
3rd Place each mushroom on a baking sheet, drizzle with the remaining oil and season. Divide the spinach and place on top of the four fungi, now add the cheese and then the onion and tomato mixture. Bake for 10-15 minutes in preheated oven at 180 ° C (350 º F, gas mark 4) until cooked through and the cheese oozes. Serve on a bed of fresh green salad with an extra dash of olive oil.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.