Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Big mushrooms baked with melting cheese.
Equipment: Baking dish
Measures and names
Ingredients
- 4 large portobello mushrooms
- 100 g cream cheese
- 60 g cheddar
- 1 garlic clove
- a handful of spinach
- 2 spring onions (scallions), sliced
- 2 tbsp olive oil
- Black pepper
- Green salad, to serve
Method
- Heat the oven to 190°C (fan 170°C). Brush the mushrooms with oil, season, and sit them gill-side up in a baking dish.
- Mix the cream cheese with the garlic, finely chopped spinach and spring onions, and season with black pepper.
- Spoon into the mushrooms and top with the grated cheddar.
- Bake for 18 minutes, until golden and bubbling and the mushrooms are tender.
- Serve with a green salad — a few chopped walnuts on top add crunch.
Swaps and tips
A quick, satisfying main or side. Add a few chopped walnuts on top for crunch.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 16 g | 4 g | 2 g | 36 g | 409 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
