Baked mushrooms with festive cheese recipe
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- Serves 4
- 10 mins to prepare and 15 mins to cook
- 217 calories / serving
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 905kJ 217.0kcal
- Fat
- 15g
- Saturates
- 9g
- Salt
- 0.6g
- Sugars
- 12g
of the Reference intake
Carbohydrate 12.5gProtein 11.5gFibre 4.2g
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- 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
