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Heat the oven to 190°C (Gas Mark 5 / 375°F).
Melt the butter in a pan, and add the garlic.
Cook over a low heat for just a minute or so
until the garlic is fragrant. Add the flour and
continue to cook, stirring constantly, for 1-2
minutes to cook the flour. Add the milk a
little at the time, stirring well to make the
sauce smooth each time before adding the next
amount.
Add the chopped spinach and a pinch of nutmeg,
and season generously with salt and pepper.
Continue to cook for a couple more minutes
until the spinach is wilted.
Place the portobellos in a lightly greased
dish, and fill with the creamed spinach. Top
with a slice of tomato and a little extra
pepper if desired. Place in the oven for around
30 minutes, until the mushrooms are soft and
the creamed spinach is just beginning to turn
golden brown on top.
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