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Baked mushrooms with festive cheese recipe
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Try a cheesy festive twist on meaty stuffed mushrooms for a great vegetarian Christmas Day starter that's ready in under 30 minutes and totally gluten-free. With warming nutmeg and creamy, tangy cranberry cheese, this easy dish is brimming with classic Christmas flavours. See method
Ingredients
- 2 x 250g packs large flat mushrooms
- 125g spinach
- 1 tbsp freshly ground nutmeg, plus extra to serve
- 180g Wensleydale cranberry cheese
- 4 tbsp cranberry sauce
- herb salad, to serve
Each serving contains
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Energy
905kj
217kcal
11%
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Fat
15g
21%
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Saturates
9g
45%
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Sugars
12g
14%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 12.5g
Protein 11.5g
Fibre 4.2g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Remove the stalks from the mushrooms and set aside. Place the mushrooms, cup-side up, on a baking tray.
- Break up the mushroom stalks and put in a pan with the spinach and 50ml water. Cover and put over a high heat for 2 mins, then drain and stir through the nutmeg.
- Divide the spinach equally between each mushroom cup. Crumble the cheese over the top and spoon ½ tbsp cranberry sauce over each mushroom. Season with pepper.
- Bake for 15 mins until the mushrooms are cooked and the cheese has melted, then grate over some extra nutmeg and serve with the herb salad.
See more Christmas starters