Cheese and spinach baked mushrooms recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 15 min
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  • Make delicious cheesy mushrooms as a vegetarian starter or turn them into a filling main served with brown rice and a side salad


    • 30ml/2 tbsp olive oil
    • ½ medium onion, finely chopped
    • 1 garlic clove, finely chopped
    • 75g basmati rice, cooked
    • 150g fresh baby spinach, blanched, drained & chopped
    • Pinch nutmeg
    • 25g Dolcelatte (or any vegetarian blue cheese), crumbled
    • 4 flat mushrooms or portabello mushrooms, stalks trimmed
    • To serve:
    • Tomato and lettuce for the salad


    • Preheat the oven to 190º C/375º F/Gas Mark 5.

    • Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.

    • Add the next four ingredients and mix well together to create the stuffing. Divide into four and fill the mushroom caps.

    • Use the remaining oil to grease the base of a roasting tin. Place the mushrooms in the tin and bake in a pre-heated oven for 15-20 minutes until cooked.

    Top tip for making Cheese and spinach baked mushrooms

    Serve with a tomato and lettuce salad - we've got a great three tomato salad you could do and just add lettuce to it

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