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Baked mushrooms with festive cheese recipe

40 ratings

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
Vegetarian
Gluten-free

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

Energy
905kj
217kcal 11%
Fat
15g 21%
Saturates
9g 45%
Sugars
12g 14%
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