Name: Cheesy stuffed mushrooms on toast
Total time: 10 min
Yield: 4
Cuisine: British
Ingredients: 50g butter with Mediterranean herbs, or garlic butter; 4 large flat mushrooms; 225g bag baby spinach; 4 thick slices of bread preferably granary from a small loaf; 4 generous slices of cheddar cheese about 100g/4oz

Home
Recipes
Cheesy stuffed mushrooms on toast

Cheesy stuffed mushrooms on toast

Sara Buenfeld

Save recipe

Serves 4

Easy

Total time: 10 mins

Ready in 10 minutes

A star rating of 4.4 out of 5.8 ratingsRate

loading...

Try a more elaborate alternative to cheese on toast with this recipe - it's quick, filling and delicious, and only has 5 ingredients

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

50g butter

with Mediterranean herbs, or garlic butter
4 large flat mushrooms
225g bag baby spinach
4 thick slices of bread

preferably granary from a small loaf
4 generous slices of cheddar cheese

about 100g/4oz

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal308
fat20g
saturates12g
carbs20g
sugars0g
fibre4g
protein14g
salt1.44g

low

Method

step 1

Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.
step 2

Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.
step 3

Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.

Recipe from Good Food magazine, March 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now