Cheesy stuffed mushrooms on toast

Try a more elaborate alternative to cheese on toast with this recipe – it’s quick, filling and delicious, and only has 5 ingredients

  • Ready in 10 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 308
  • fat 20g
  • saturates 12g
  • carbs 20g
  • sugars 0g
  • fibre 4g
  • protein 14g
  • salt 1.44g


  • 50g butter with Mediterranean herbs, or garlic butter
  • 4 large flat mushrooms
  • 225g bag baby spinach
  • 4 thick slices of bread, preferably granary from a small loaf
  • 4 generous slices of cheddar cheese, about 100g/4oz


  1. Turn your grill on to high to give it a chance to heat. Put three quarters of the butter in your largest frying pan and heat until melted. Take each mushroom and pull away the stalk then put the mushrooms in the buttery pan, flat side down. Scatter round the stalks, tearing them as you go to break them up a little. Cook over a high heat for 5 minutes, turning the mushrooms over half way through, until they are golden and juicy.

  2. Meanwhile toast the bread in a toaster or under the grill and when ready, spread with the remaining butter.

  3. Take the mushrooms from the pan (leave the stalks behind) and put them cup side up in a shallow heatproof dish. Now tip the spinach into the pan with the stalks and stir it around in the buttery juices for about a minute, just until it wilts. Pile the mixture onto the mushrooms, cover the spinach with a slice of cheddar and flash under the grill until the cheese just melts. Serve each mushroom on a slice of the buttered toast and spoon over the juices.

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