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INGREDIENTS

• 4 large portabella mushrooms
• 1 medium onion, finely copped (I use an Alligator onion cutter)
• 250 g frozen chopped spinach
• 100 g cheddar cheese, grated
• 50 g butter
• 1-2 teaspoonmarmite , to taste (I use 2 tsps!)

DIRECTIONS

1. Pre-heat your oven to 375F/190C/Gas 6.
2. Wipe the mushrooms with a damp cloth and trim stalks down to the gills; if the stalks look edible, chop them finely and set aside for a later step.
3. Rub a small amount of the butter over the bottom of a baking dish and arrange the mushrooms side by side in the dish, gill side up; cut half of the remaining butter into 4 slices and place a slice of butter inside each mushroom; bake in the oven for 15 minutes, basting with juices occassionally (NB I have a fan oven which cooks quicker than some): the mushrooms will shrink a bit and go darker as they are absorbing the butter/making juices.
4. Whilst the mushrooms are cooking melt the remainder of the butter in a large lidded frying pan and saute the chopped onion until it starts to go transparent (this will only take a couple of minutes), add the chopped mushroom stalks if using, then add 1 tsp Marmite and stir well.
5. Add the frozen spinach, cover the pan with its lid and cook on a gentle heat for approximately 5 minutes until the spinach has warmed through; remove the pan lid, stir in 3/4 of the cheese and turn up the heat so that the cheese melts and any excess moisture cooks off- taste and add more Marmite at this stage if you wish.
6. Spoon the spinach mixture into the mushroom caps and sprinkle the remaining cheese on top, grill until the cheese bubbles and starts to brown.
7. Serve and enjoy!

INGREDIENTS

• 12 ounces muenster cheese, sliced
• 2 (10ounce)packages frozen chopped spinach, thawed and drained.
• 2 eggs
• 1/3 cup parmesan cheese
• 1 (8ounce)package cream cheese, softened
• salt
• pepper
• garlic powder

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Line a quiche dish or 9 inch pie pan with the 8 ounces of muenster cheese slices.
3. Carefully press all of the water out of the spinach and place in large mixing bowl.
4. Add eggs, parmesan cheese, cream cheese, salt, pepper and garlic powder.
5. Stir well.
6. Spoon mixture into pan and top with remaining cheese slices.
7. Bake for 35 minutes and allow to set up for 10 minutes before serving.
8. (preheat oven to 325 if using glass dish).

INGREDIENTS

• 8 cups spinach(depends on how big of servings you want)
• 10 fresh white mushrooms, sliced
• 10 slices crispy cooked bacon , crumbled
• 2 hardboiled egg , chopped
• 1/2 cup shredded gruyere cheese
• 1/4 cup thinly sliced red onions
• 1/4 cup red wine vinegar
• 4 tablespoons finely chopped mango chutney, with the liquid
• 1 clove minced garlic
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar

DIRECTIONS

1. Wash and dry spinach, if needed, and remove stems.
2. Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
3. Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
4. Do NOT put the dressing on until just before serving or you will have a soggy mess!
5. Toss the dressing with the salad just befor serving.

INGREDIENTS

• 8 ounces bulk sweet Italian sausage links, smashed up
• 1 clove garlic, minced
• 1 (10ounce)package frozen spinach, thawed and squeezed dry or
• 1 1/2 cups fresh spinach
• 1/2 cup ricotta cheese
• 1 dash freshly grated nutmeg
• fresh ground black pepper, to taste
• 1/2 cup freshly grated parmesan cheese
• 8 slicesItalian bread , toasted

DIRECTIONS

1. Brown sausage, stirring often, in a large skillet over medium heat until browned; add garlic and spinach and continue to cook, stirring, until spinach wilts, about 1-2 minutes; remove from heat and stir in the ricotta cheese, nutmeg and pepper.
2. Preheat your broiler; place toast slices on a sheet or pan that can go under the broiler.
3. Spread the sausage-cheese mixture on each slice of toast and sprinkle with the Parmesan cheese.
4. Place on pan and broil for 3-4 minutes, or till the cheese is browned and the topping is kind of bubbly; you may need to do this in two batches.
5. Serve them hot!

INGREDIENTS

• 1 lb ground turkey
• 1 tablespooncooking oil
• 2 cups salsa(hot or medium)
• 1 bunch fresh spinach, roughly chopped or
• 1 (10ounce)package frozen spinach, thawed
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 8 ounces fat free cream cheese, at room temperature
• 8 (8inch) flour tortillas
• 1 (15ounce)can chopped tomatoes
• 1/2 cup grated cheddar cheeseor American cheese
• 4 fresh mushrooms, sliced (I like crimini, but buttons are fine)(optional)

DIRECTIONS

1. Microwave spinach for 1-2 minutes to steam and reduce volume.
2. If using frozen spinach, thaw and squeeze it dry.
3. Heat the oil in a skillet and brown the turkey, breaking it up with a wooden spoon as it cooks.
4. Add to skillet the mushrooms, 1 cup of the salsa, the spinach, cumin, salt, oregano and cayenne pepper, if desired.
5. Cook about 4 minutes, to finish spinach and mushrooms then remove pan from heat and stir in the cream cheese until combined.
6. Place 4 tortillas between damp paper towels, place in a microwave oven and heat on high for 45 seconds.
7. Spoon 1/4 of the turkey filling down the center of each tortilla, roll up and then place seam side down in a 9-by-13-inch oven dish.
8. Repeat with the remaining tortillas.
9. This should fill the dish.
10. Spoon any excess turkey mixture over the top of the tortillas.
11. Mix the remaining cup of salsa with the undrained chopped tomatoes.
12. Mix and pour over the top of the tortillas.
13. Bake in 350F oven and bake for 20 to 25 minutes.
14. You can skip this step if you are really hungry, but baking gives the flavors a chance to meld.
15. Remove from oven, scatter the cheese over the top, then run under broiler to get really gooey, 3-5 minutes.
16. If you like, top each serving with guacamole or fat-free sour cream.