Name: Mushroom melts with spinach salad
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 4large flat portobello mushrooms stalks removed and discarded; 1 shallot finely sliced; 1small garlic clove finely chopped; 5 tbsp olive oil; 4slices white bread – we used a bloomer loaf; 140g gorgonzola cheese sliced into 4 pieces; 225g bag prepared young leaf spinach

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Mushroom melts with spinach salad

Mushroom melts with spinach salad

Good Food team

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Serves 4

Easy

Total time: 20 mins

Ready in 15-20 mins

A star rating of 4.8 out of 5.4 ratingsRate

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This recipe is so flexible, you can substitute your favourite cheese or even add bacon for a more substantial meal

Easily halved

Vegetarian

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Greek island salad with chicken & avocado

A star rating of 4 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

4large flat portobello mushrooms

stalks removed and discarded
1 shallot

finely sliced
1small garlic clove

finely chopped
5 tbsp olive oil
4slices white bread

– we used a bloomer loaf
140g gorgonzola cheese

sliced into 4 pieces
225g bag prepared young leaf spinach

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Nutrition: per serving

kcal361
fat25g
saturates8g
carbs21g
sugars0g
fibre3g
protein15g
salt1.99g

Method

step 1

Preheat the grill to high. Toss the mushrooms in a large bowl with the shallot, garlic and 2 tbsp of the oil.
step 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.
step 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.

RECIPE TIPS

GIVE IT A TWIST

Add a little chopped red chilli to the marinade.

Recipe from Good Food magazine, September 2004

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A star rating of 4.8 out of 5.4 ratings

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