A great weekday dinner from Delicious Magazine. Serves 2.
150g portobello mushrooms, sliced
2 garlic cloves, crushed
500g four cheese sauce (bought or home made)
Large handful spinach leaves
4 thin savoury pancakes (which can be made from scratch or store-bought)
25g Parmesan, grated
Small handful fresh parsley
In a medium frying pan, dry-fry the mushrooms and garlic and cook for 3 minutes. Stir in three-quarters of the cheese sauce and heat until just bubbling. Add the spinach and cook for 1 minute until just wilted. Set aside.
Preheat the oven to 200°C/fan180°C/gas 6. Take 1 pancake and spoon a quarter of the filling down the centre. Carefully roll the pancake up and put into a baking dish. Repeat with remaining pancakes. Drizzle the remaining cheese sauce over the pancakes, sprinkle with grated Parmesan and season to taste. Bake for 15 minutes, until piping hot and turning golden. Scatter with roughly chopped parsley and serve with plenty of green salad.