Baked spinach and cheese mushrooms

Ingredients (serve 4):

• 80ml (1/3 cup) olive oil
• 1 1/2 tablespoons balsamic vinegar
• 2 garlic cloves, crushed
• 1 tablespoon chopped fresh thyme leaves
• 8 (about 600g) large Portobello mushrooms, stems trimmed
• 90g baby spinach leaves
• 300g provolone or mozzarella, cut into 16 slices
• ½ loaf olive bread, thickly sliced, chargrilled

Method:

1. Preheat oven to 220C.
2. Combine the oil, vinegar, garlic and chopped thyme in a small bowl. Season.
3. Brush the mushrooms with a little of the oil mixture. Place on a lined baking tray, cut-side up.
4. Divide the spinach among the mushrooms. Top with a little of the oil mixture.
5. Top each mushroom with 2 slices of provolone. Top with remaining oil mixture.
6. Bake the mushrooms for 15 minutes or until the cheese is golden and melted and the mushrooms are tender. Transfer to a plate.
7. Serve with bread.