Time: 55 minutes
Preheat the oven to 180C/Gas 6
Place the mushrooms, stalk side up, onto a roasting tin.
Mix together the garlic and butter and season with black pepper. Divide this butter between the mushrooms, and spread it over them.
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.
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.
Divide between the mushrooms and sprinkle over the rest of the Cheddar.
Drizzle over the olive oil and pour a little water into the bottom of the roasting tin to stop the mushrooms from sticking.
Bake for 25 minutes until the mushrooms are soft and the cheese is golden.
These mushrooms are delicious served with mash potato.