Stuffed Portobello Mushrooms

Last week I received a batch of brand new recipe booklets from Olive Branch. The little books contains nine inventive ways to use Olive Branch products (plus a few more ideas on the back cover). Things like Poached Chicken with Lentils and Dill using their olive oil and red wine vinegar. Or Baked Cod with Sundried Tomatoes using sundried tomato mix. There is even a recipe for Sweet Olive and Ice Cream!

On Thursday, just before heading home, and in need of a quick supper for one, I flicked through the booklet and found something perfect:  Stuffed Portobello Mushrooms.
All I needed was:

• Olive Branch's Green & Black Olives with Sundried Tomato, Feta & Greek Basil.
• Some Cheddar cheese (I used Keen's).
• A large flat mushroom.

I had all of that in stock, so collect them up and headed for home.
Within half an hour, I had a delicious light supper ready. I even tweeted about it!
In fact, I liked it so much, that on Monday, in between working on paperwork at home, I made the same dish again for lunch. Still delicious!

Next time you're in Tastes pick up a free booklet from the display on the wall but the steps. You won't be disappointed.