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Triple-cheese stuffed mushrooms


Serves: 4 as a starter, 2 as a main course
timePrep time: 30 mins
timeTotal time:
Triple-cheese stuffed mushrooms
Recipe photograph by Ant Duncan

Triple-cheese stuffed mushrooms

Irresistibly cheesy and topped with sticky caramelised onions, these stuffed mushrooms are a stylish vegetarian main or starter

Serves: 4 as a starter, 2 as a main course
timePrep time: 30 mins
timeTotal time:

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Nutritional information (Per mushroom)
Calories
284Kcal
Fat
21gr
Saturates
13gr
Carbs
12gr
Sugars
7gr
Fibre
3gr
Protein
11gr
Salt
0.8gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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