Cheese stuffed mushrooms

I like the earthy taste of mushrooms and these cheese stuffed mushrooms are very easy to do. They can be eaten as a light lunch, starter or accompaniment to steak (I gasp in horror being a Hindu vegetarian but hubby suggested this!)


  • 4 large Portobello mushrooms – wipe clean and remove stalks. Chop up the mushroom stalks into small dice.
  • 1 small onion dice very finely
  • 2 cloves garlic minced
  • 2 tbs oil
  • 2 blocks of frozen spinach – cook as per instructions on packet
  • 1 large slice of day old bread
  • 100g soft cheese. Take this out in advance and let it soften
  • Sprig of fresh parsley chopped finely
  • Salt and pepper to taste
  • 15g butter for brushing


  • Pre-heat oven to 185 degree centigrade (I have a fan oven. If you don’t then probably 200 degree is about right)
  • In a large frying pan, heat oil over medium flame
  • Add onions and garlic. Cook until onions are starting to caramelise
  • Add the mushroom stalks and cook until they are reduced. Stir frequently to stop the mixture sticking to the pan
  • Take the mixture off the heat and allow to cool on a plate
  • Once the spinach is cooked according to the packet instructions, add it to the oil from the onions/mushroom and gently cook until the water evaporates. Allow to cool
  • Put bread into a blender and whizz to tiny breadcrumbs
  • In a bowl combine the spinach, mushroom/onion mix, breadcrumbs, soft cheese and parsley. Season to taste
  • Brush the rounded part of each mushroom with melted butter and place on a baking tray gills side up. Then divide the mushroom mixture equally among the flat mushrooms. Place on a flat baking tray with some distance between each as they can sometimes flatten and spread.
  • Heat in the middle of the oven for about 25 minutes. The mixture should be browned on the top but the mushrooms should be firm
  • Serve with a salad and new potatoes or with a beef steak – if you aren’t a veggie and really must 😉

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