
This spinach and cheese topped mushroom cap makes a delicious, easy-to-make starter or side dish.
Serves
1
Prep
5 minutes
Cook
15 minutes
Nutritional Information:
Each 348g serving contains (excludes serving suggestion)
- KCal
- 289
- Carbs
- 23.8g
- Fibre
- 6.5g
- Protein
- 15.7g
- Fat
-
13.2g
(Medium)
- Saturates
-
5.7g
(Medium)
- Sugars
-
7.5g
(Low)
- Salt
-
1.1g
(Medium)
- Fruit/Veg Portion
- 3
Ingredients
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)
Method
Method
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.