Spiced Mushroom Burger

8 large field mushrooms
4 tb olive oil
2 small red onions, finely chopped
2 large garlic cloves, crushed
1 tsp ground cumin
good pinch of ground coriander
180g baby spinach
2 red chillies, deseeded and finely chopped
grated zest of 1 lemon
120g feta, crumbled
6 flatbreads and greek yoghurt to serve

Light/preheat bbq. Brush mushrooms with 3tb of the oil, then season.

Heat the remaining oil in a frying pan over a low heat and gently fry the onions and garlic for 5mins until softened. Add spices and cook for 2 mins more, then fransfer the spiced onion to a bowl.

Put spinach in a colander, pour over boiling water from the kettle to wilt, refresh under cold water, squeeze fry and then roughly chop.

Stir the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.

BBQ the mushrooms for 5mins, flat side up, place to one side, turn over and divide the filling between them (ie so the filling is in the underneath part of the mushroom). Place back on a med-hot part of the bbq for a further 10mins until cooked through and the filling is hot.

BBQ flatbreads for a minute, then use to wrap the mushrooms and top with a dollop of yogurt and serve.