Cheesy stuffed mushrooms on toast

Cheesy stuffed mushrooms on toast

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(5 ratings)

Ready in 10 minutes

Easy

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: per serving

  • kcal308
  • fat20g
  • saturates12g
  • carbs20g
  • sugars0g
  • fibre4g
  • protein14g
  • salt1.44g
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Ingredients

  • 50g butter with Mediterranean herbs, or garlic butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 large flat mushrooms

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 225g bag baby spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 4 thick slices of bread, preferably granary from a small loaf
  • 4 generous slices of cheddar cheese, about 100g/4oz

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

  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.

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Comments, questions and tips

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Comments (7)

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
4

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

shell7979's picture
5

Delicious!
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
3

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

dgw72@talktalk.net's picture

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

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