Cheesy stuffed mushrooms on toast

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.
2. Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.
3. Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.

Per serving

308 kcalories, protein 14g, carbohydrate 20g, fat 20 g, saturated fat 12g, fibre 4g, salt 1.44 g

'I liked the speed at which this was rustled up and there's bags of flavour. At first I thought there was too much spinach, but it was perfect after wilting.'

Latest comments and suggestions

• Davey G

  27 December 2007

  Davey G commented on this recipe

  Great as a main meal with garlic mash, without the toast.

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• johnny

  30 January 2008

  johnny rated and commented on this recipe

  

  try camembert cheese instead.this went really well with pork loin chops.

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• Aly

  03 March 2008

  Aly commented on this recipe

  As a main meal; tried stuffing with layer of ardennes pate, then layer of crispy bacon which I fried with onion, garlic and rosemary; topped with mature cheddar cheese! Served with toasted ciabatta to soak up the delicious juices!

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Ingredients

• 50g butter with Mediterranean herbs, or garlic butter
• 4 large flat mushrooms
• 225g bag baby spinach
• 4 thick slices of bread , preferably granary from a small loaf
• 4 generous slices of cheddar cheese, about 100g/4oz

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 50g butter with Mediterranean herbs, or garlic butter
• 4 large flat mushrooms
• 225g bag baby spinach
• 4 thick slices of bread , preferably granary from a small loaf
• 4 generous slices of cheddar cheese, about 100g/4oz

Per serving

308 kcalories, protein 14g, carbohydrate 20g, fat 20 g, saturated fat 12g, fibre 4g, salt 1.44 g

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