Mushroom melts with spinach salad

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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.

Give it a twist

Add a little chopped red chilli to the marinade.

361 kcalories, protein 15g, carbohydrate 21g, fat 25 g, saturated fat 8g, fibre 3g, salt 1.99 g

'The melted gorgonzola becomes really smooth and creamy and complements the mushrooms perfectly. Great for a midweek supper for the two of us.'

Latest comments and suggestions

• tracyandphil

  11 February 2008

  tracyandphil commented on this recipe

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

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• timaldiss

  24 March 2009

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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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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Vegetarian

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

361 kcalories, protein 15g, carbohydrate 21g, fat 25 g, saturated fat 8g, fibre 3g, salt 1.99 g

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