This portobello has a tasty filling with spinach, goat cheese, sultanas and chicken breast. A delicious recipe from the oven, and very healthy too!

1. Preheat the oven to 180 degrees.
2. Clean the spring onions and cut them into diagonal pieces about 3 cm long.
3. Wipe the portobello clean with a kitchen paper or mushroom brush.
4. Peel and chop the garlic cloves.
5. Crumble the goat's cheese.
6. Wash the spinach thoroughly in plenty of cold water. Drain the spinach well.
7. Heat 1 tablespoon of olive oil in a frying pan. Gently fry the spring onion and half the garlic for about 5 minutes on a low heat. Add some freshly ground pepper and half the thyme.
8. Heat 1 tablespoon of olive oil in a wok and gently fry the rest of the garlic in it for 1 minute. Add the spinach in sections and stir-fry, stirring over a high heat, until it has shrunk and the cooking liquid has evaporated. Add the sultanas, the rest of the thyme and freshly ground pepper to taste.
9. Fill the portobello shells with the spring onion and spinach. Crumble the goat cheese on top. Let the portobello tartlets warm up in the oven (10-15 minutes).
10. Then fry the potato slices
11. Cut the chicken into thin strips (approx. 1/2 cm thick). Sprinkle the chicken strips with freshly ground pepper. Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken strips for around 5 minutes until cooked and browned. You can also omit the chicken to make a vegetarian dish.
11. Meanwhile, gently heat the honey over a low heat.
12. Remove the portobello mushrooms from the oven. Place a chicken strip on each. Place the rest of the chicken strips and potato slices around them. Drizzle some warm honey around it. Sprinkle with the sesame seeds and garnish with some thyme toppings.