- 8 large field mushrooms
- 4 tbsp olive oil
- 2 small red onions, finely chopped
- 2 large garlic cloves, crushed
- 1 tsp ground cumin
- Good pinch ground coriander
- 180g baby spinach
- 2 red chillies, deseeded and finely chopped
- Grated zest of 1 lemon
- 120g feta, crumbled
- 6 flatbreads and Greek yogurt, to serve
- Light/preheat the barbecue. Brush the field mushrooms all over with 3 tbsp of the olive oil, then season.
- Heat the remaining oil in a frying pan over a low heat and gently fry the onions and garlic for 5 minutes until softened. Add the spices and cook for 2 minutes more, then transfer the spiced onion to a bowl.
- Put the spinach in a colander, pour over boiling water from the kettle to wilt, refresh under cold water, squeeze dry, then roughly chop.
- Stir the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.
- Barbecue the mushrooms for 5 minutes, flat-side up, place to one side, turn over and divide the filling between them. Place back on a medium-hot part of the barbecue for a further 10 minutes until cooked through and the filling is hot.
- Toast the flatbreads on the barbecue for a minute, then use to wrap the mushrooms, and top with a dollop of yogurt, and serve.
- Pick a light, cherryish red here, ideally a French Pinot Noir.