Cheesy stuffed mushrooms on plate with salad leaves

Triple cheese & tarragon-stuffed mushrooms

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(0 ratings)

Prep: 5 mins Cook: 10 mins

Easy

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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Ingredients

  • 4 large Portobello mushrooms
  • 3 tbsp ricotta
    Ricotta

    Ricotta

    ree-cot-a

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

  • 30g parmesan or vegetarian alternative, grated
    Parmesan

    Parmesan

    parm-ee-zan

    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)
    Tarragon

    Tarragon

    ta-ra-gon

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

  • rocket salad, to serve
    Rocket

    Rocket

    roh-ket

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

Method

  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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