Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Heat 1 tablespoon Olive oil in a pan. Gently fry the stems of 4 Portobello mushrooms, 2 Shallots, 25 g Spinach and 4 Garlic clove until softened - about 2-3 minutes.
In a bowl, mix together the shallot mixture, 200 g Light cream cheese, 35 g Panko breadcrumbs, 70 g Parmesan, 50 g Sun-dried tomatoes, 5 g Curly parsley and 1 pinch Sea salt and black pepper.
Using a teaspoon, gently scrape out the gills of the 4 Portobello mushrooms. Place on a baking tray.
Fill the mushrooms with the cream cheese mixture and bake in the oven for 20 minutes.
Notes
If you don't like the texture of mushroom gills, remove and discard them before cooking. Simply scrape the gills our with a small spoon, taking care not to break the mushroom.
You can make these in advance so you have less prep to do at meal time.
If you want to add more of the sun-dried tomatoes, then use the oil from the jar instead of olive oil.
Make these mushrooms even more indulgent by adding a round slice of goats cheese on top before putting it in the oven.