STEP 2 Place the mushrooms, stalk side up, onto a roasting tin.
STEP 3 Mix together the garlic and butter and season with black pepper. Divide this butter between the mushrooms, and spread it over them.
STEP 4 Put a pan with a little (2cm) water at the bottom onto the boil. Add the spinach, place a lid over it and allow to steam for 1 minute.
STEP 5 Drain it into a colander, and squeeze out the excess water using a potato masher or large spoon. Chop it finely. Place it into a bowl together with the ricotta, roughly half of the Cheddar, and the chives. Mix everything together well and season with salt and black pepper.
STEP 6 Divide between the mushrooms and sprinkle over the rest of the Cheddar.
STEP 7 Drizzle over the olive oil and pour a little water into the bottom of the roasting tin to stop the mushrooms from sticking.
STEP 8 Bake for 25 minutes until the mushrooms are soft and the cheese is golden.
These mushrooms are delicious served with mash potato.
