Cheese and Spinach Baked Mushrooms

Cheese and Spinach Baked Mushrooms


  • 4 flat mushrooms or portobello mushrooms, stalks trimmed
  • 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 of nutmeg
  • 25g dolce latté (or any vegetarian blue cheese), crumbled 

To serve

  • Tomato and lettuce salad 


  1. Preheat the oven to 190º C, 375º F, Gas mark 5.    
  2. Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
  3. Add the rice, spinach, nutmeg and dolce latté and mix well to create the stuffing. Divide into 4 and fill the mushroom caps. 
  4. 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.
  5. Serve with a tomato and lettuce salad

Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff

Prep time 5 minutes | Cooking time 15 minutes | Serves 4 | An easy mushroom staple

Read more
British Mushroom and Hazelnut Pâté

British Mushroom and Hazelnut Pâté

Prep time 10 minutes (1 hour rest) | Cooking time 5 minutes | Serves 8 | Perfect for a dinner party starter

Read more