Cheese and spinach baked mushrooms recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 15 min

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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(108 ratings)
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