Name: Spinach and Wensleydale stuffed portobello mushroom
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 1
Ingredients: 1 small onion, finely chopped; 1 tsp olive oil; 1 large portobello mushroom; 100g baby spinach leaves; good pinch dried thyme; 1 clove garlic, crushed; 1 tsp Dijon mustard; 1 slice wholemeal bread, crumbled; good pinch pepper; 25g Wensleydale cheese, cut into small cubes (or Cheddar, feta or goat's cheese)

Spinach and Wensleydale stuffed portobello mushroom

This spinach and cheese topped mushroom cap makes a delicious, easy-to-make starter or side dish.

Serves

Prep

5 minutes

Cook

15 minutes

Each 348g serving contains (excludes serving suggestion)

KCal

289

Carbs

23.8g

Fibre

6.5g

Protein

15.7g

Fat

13.2g

Saturates

5.7g

Sugars

7.5g

Salt

1.1g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 small onion, finely chopped

1 tsp olive oil

1 large portobello mushroom

100g baby spinach leaves

good pinch dried thyme

1 clove garlic, crushed

1 tsp Dijon mustard

1 slice wholemeal bread, crumbled

good pinch pepper

25g Wensleydale cheese, cut into small cubes (or Cheddar, feta or goat's cheese)

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Method

Step 1

Preheat the oven to 180°C/gas 4.

Step 2

Add the onion to a pan with the oil and cook until well browned.

Step 3

Remove the stalk from the mushroom, chop it up and add it to the onion, along with the spinach, thyme and garlic.

Step 4

Once the spinach has wilted, add the mustard, bread and pepper, and mix well. Cover and leave for a couple of minutes so the bread absorbs all the flavours.

Step 5

Mix the stuffing again and then pile it onto the mushroom cap.

Step 6

Sprinkle the cheese evenly on top, pressing it into the stuffing, and bake for 10 minutes.

Recipe tips

Frozen spinach is a useful ingredient to keep in your freezer. Look out for leaf spinach, rather than chopped, and always defrost it before using so that you can squeeze out the excess water.
Fresh spinach leaves are a great alternative to lettuce.
If you don't like Wensleydale, try adding the same amount of Cheddar, feta or goat's cheese.
Freezing instructions: Freeze with greaseproof paper between each mushroom. Defrost for 1 hour, then heat in the microwave or a moderate oven.

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Spinach and Wensleydale stuffed portobello mushroom

Ingredients