Stuffed mushrooms

Stuffed mushroomsStuffed mushrooms
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

Stuffed mushrooms make an easy starter or add a side salad for a quick supper. If you want to get ahead, prepare the mushrooms and filling in advance then combine and cook just before serving.

Each serving provides 445 kcal, 25g protein, 7g carbohydrate (of which 6g sugars), 34g fat (of which 16g saturates), 5g fibre and 1.9g salt.

By Ellis Barrie

Shopping list

Ingredients

Recipe tips
How-to videos

Method

  1. Preheat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with a tablespoon of olive oil. Place, cap-side up, on a baking tray. Bake for 20 minutes until beginning to soften.

  2. Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften.

  3. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted.

  4. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat.

  5. Spoon the goats' cheese (or other soft cheese), red peppers and half the cheddar into a bowl. Add the cooked spinach mixture and combine. Season with salt, pepper and a squeeze of lemon juice, if using.

  6. Remove the mushrooms from the oven, turn them over and divide the filling equally between each one. Sprinkle the remaining cheddar over the top.

  7. Return to the oven and bake for a further 15 minutes, or until the mushrooms are tender and the cheese is golden.

Recipe tips

This recipe can be doubled easily to serve as a starter or a main course for as many people as you like.

Mix and match the toppings to whatever you fancy, but don't add anything too wet (or ingredients that will give off liquid as they cook) as this will leave you with soggy mushrooms. Using a jar of pre-roasted red peppers helps with this as well making life easier.

If you aren't keen on goats' cheese, feel free to swap it for another creamy cheese such as mascarpone, cream cheese, stracciatella or ricotta. You can buy good plant-based cheeses nowadays if you want to make the recipe vegan.

Try to chop the onions and mushroom stalks to the same size to ensure they cook evenly.