Spinach and Wensleydale stuffed portobello mushroom
prep: 5 minutes
cook: 15 minutes
serving: 1
Nutrition Facts
each serving
KCal
289
Carbs
23.8g
fiber
6.5g
Protein
15.7g
Fat
13.2g
Saturates
5.7g
Sugars
7.5g
Salt
1.1g
Fruit/Veg Portion
3
Ingredients
all 10 types- 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)
Directions
6 steps in totalStep 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.
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