A mushroom supper

I do like a mushroom. And there is something wonderfully filling and comforting about large, flat mushrooms cooked in the oven, especially if they are covered in something nice.

Today's mushrooms were happily dressed in the summer colours of red (a splash of passata and some fresh tomatoes), green (spinach and a handful of sharp salty capers), yellow (cheddar cheese, gloriously golden brown once cooked) and a scattering of black olives. I did sneak in a couple of anchovies, although I know these are not to everyone's taste. A splash of olive oil and twenty minutes or so in the oven and this was a tasty supper with a Mediterranean feel.