Mushroom melts with spinach salad

Mushroom melts with spinach salad

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(4 ratings)

Ready in 15-20 mins


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

  • Easily halved
  • Vegetarian


  • kcal361
  • fat25g
  • saturates8g
  • carbs21g
  • sugars0g
  • fibre3g
  • protein15g
  • salt1.99g
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  • 4 large flat portobello mushrooms, stalks removed and discarded



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

  • 1 shallot, finely sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 small garlic clove, finely chopped
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 slices white bread – we used a bloomer loaf
  • 140g gorgonzola cheese, sliced into 4 pieces
  • 225g bag prepared young leaf spinach



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


  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.

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Comments, questions and tips

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11th Feb, 2008
Very easy and very tasty. Used Blue cheese on one and mature cheddar on another. Both were lovely
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