Mushroom melts with spinach salad

Mushroom melts with spinach salad

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Cooking time

Ready in 15-20 mins

Skill level

Easy

Servings

Serves 4

This recipe is so flexible, you can substitute your favourite cheese or even add bacon for a more substantial meal

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition

kcalories
361
protein
15g
carbs
21g
fat
25g
saturates
8g
fibre
3g
sugar
0g
salt
1.99g

Ingredients

  • 4 large flat portobello mushrooms, stalks removed and discarded
  • 1 shallot, finely sliced
  • 1 small garlic clove, finely chopped
  • 5 tbsp olive oil
  • 4 slices white bread – we used a bloomer loaf
  • 140g gorgonzola cheese, sliced into 4 pieces
  • 225g bag prepared young leaf spinach

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Method

  1. Preheat the grill to high. Toss the mushrooms in a large bowl with the shallot, garlic and 2 tbsp of the oil.
  2. Drizzle the bread with some olive oil, grill until lightly toasted, then set aside. Grill the mushrooms for 4-5 mins on each side until cooked. Divide the cheese between each of the mushroom cavities, sit the mushrooms on the toast, cheese side up, and put back under the grill and cook until the cheese is melting and bubbly.
  3. Toss the spinach in the marinade bowl with the remaining oil and season if you want. Serve the spinach topped with the mushroom toasts.

Recipe from Good Food magazine, September 2004

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Comments

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tracyphil's picture

Very easy and very tasty. Used Blue cheese on one and mature cheddar on another. Both were lovely

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