Cheesy stuffed mushrooms on plate with salad leaves

Triple cheese & tarragon-stuffed mushrooms

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Prep: 5 mins Cook: 10 mins


Serves 2

Make this speedy, cheesy veggie treat for a light supper, or starter. It only needs five ingredients and you can have it on the table in 15 minutes

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal216
  • fat13g
  • saturates8g
  • carbs5g
  • sugars5g
  • fibre3g
  • protein17g
  • salt0.6g
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  • 4 large Portobello mushrooms
  • 3 tbsp ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 30g parmesan or vegetarian alternative, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 30g grated mozzarella or cheddar
  • 1 tbsp tarragon leaves (optional)



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • rocket salad, to serve



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Heat the grill to high. Remove the central stalks of the mushrooms, season and place on a baking tray. Mix the cheeses and tarragon together and season. Spoon the cheese mixture onto the mushrooms and grill for 8-10 mins, or until bubbling and oozy.

  2. Remove from the tray with a spatula, season and serve with a rocket salad.

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