Triple-cheese stuffed mushrooms
Serves 4 as a starter, 2 as a main course | prep 30 mins | total time
Triple-cheese stuffed mushrooms
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Serves 4 as a starter, 2 as a main course | prep 30 mins | total time
Irresistibly cheesy and topped with sticky caramelised onions, these stuffed mushrooms are a stylish vegetarian main or starter
Rate
Nutritional information (Per mushroom)
Calories
284Kcal
Fat
21gr
Saturates
13gr
Carbs
12gr
Sugars
7gr
Fibre
3gr
Protein
11gr
Salt
0.8gr
Ingredients
- 4 large flat mushrooms (1 x 250g pack), stalks removed and chopped
- 15g butter
- 2 tsp olive oil
- 2 garlic cloves, crushed
- 100g baby spinach
- 75g full fat soft cheese
- 75g blue cheese (we used Castello), diced
- 4 thyme sprigs, leaves chopped
- 20g Parmesan, grated
- 15g dried breadcrumbs
- salad leaves, to serve
For the caramelised onions
- 25g butter
- 2 red onions, sliced
- 1 tsp light brown sugar
- ½ tbsp balsamic vinegar
Step by step
Get ahead
The cheese and spinach filling can be prepared several hours ahead and chilled. Caramelise the onions and gently reheat to serve.
- Preheat the oven to 200°C, fan 180°C, gas 6. To caramelise the onions, melt 25g butter in a large pan. Add the sliced onions with a pinch of salt and toss to coat. Cover and cook over a medium-low heat, stirring occasionally, for 15 minutes.
- Meanwhile, place the mushrooms on a lined baking tray and divide 15g butter between them. Season and bake for 10 minutes. Set aside until ready to stuff.
- Once the onions are soft and beginning to caramelise, add the brown sugar and balsamic vinegar and cook uncovered for a further 5 minutes until completely caramelised and sticky. Set aside in a bowl.
- Wipe out the same pan and heat the olive oil over a medium heat. Add the garlic and cook for 1 minute, stirring. Mix in the chopped mushroom stalks and cook for 3-4 minutes to soften then add the spinach, cover with a lid and leave for 2 minutes until wilted. Remove the lid and cook off any excess liquid. Tip into a medium bowl and leave to cool for a few minutes then mix with the soft cheese, blue cheese and thyme.
- Spoon the cheese mixture into the baked mushrooms. Combine the Parmesan and breadcrumbs in a bowl and scatter over the stuffed mushrooms.
-
Tip Use vegetarian cheese and gluten-free breadcrumbs, if required.
- Return to the oven for 12-14 minutes until golden and bubbling. Gently reheat the onions if you wish. Spoon the caramelised onions over the mushrooms and serve with salad leaves.
