Cheesy stuffed mushrooms on toast

Cheesy stuffed mushrooms on toast

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Ready in 10 minutes

Skill level



Serves 4

Try a more elaborate alternative to cheese on toast with this recipe - it's quick, filling and delicious, and only has 5 ingredients

Nutrition and extra info

Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Recipe from Good Food magazine, March 2003

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
missalicet's picture

Broke up the mushrooms so they would be cooked, added a hint of pesto as well as using butter and herbs and crushed garlic. Amazing!

wilmashand's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these tonight. Really tasty. My "otherhalf" thought so too, and he can sometimes be a tad fussy!!!

shell7979's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't have the toast but added grilled tomatoes.

roskelk's picture

I broke the mushrooms up a bit to help them to brown. I didn't have garlic butter, or spinach, so I spread the toast with Boursin, piled the mushrooms on top and covered with Red Leicester cheese, and stuck the whole lot under the grill. Delicious lunch.

samandaly's picture

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!

hotsauce's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

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