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Open Stuffed Mushroom Toastie

February 22, 2013

Open Stuffed Mushroom Toastie

There are so many recipes for stuffed mushrooms in the foodie wilderness – the concept is something of a classic, in all its forms. From chestnuts to ricotta, many different ingredients work a treat when bundled headlong into the cap of a dark, flavoursome mushroom. Spinach is a top-notch candidate for fungi padding; once wilted with a little freshly grated nutmeg and butter it has both the taste and texture to compete with its woodland captor. The nutritional value of this dish also makes it the ideal start to the day – let your boss know who I am, he can thank me later for your increased productivity.

The best mushroom to use in this recipe is the Portobello, or something similar, as they have good, deep caps capable of coping with a jolly good stuffing. A generous amount of filling is key here, though it may not sound like the most frugal approach – what’re a few pennies if they stand between you and a fine breakfast?

Open Stuffed Mushroom Toastie

Continuing with the theme of dark, rich flavours and textures, I highly recommend using a granary sourdough for this recipe. Of course, if there’s nothing else available then plain white is acceptable, but it’s always favourable to get a base that enhances its topping. Indeed, a hunk of powerful, mature cheddar is necessary here – no one wants a weak-willed and mild lump of fat straddling their gorgeous meal. In any case, though ingredients with bags of flavour tend to cost a little more, they go further and last a little longer, thus saving money over the course of a week or two.

Open Stuffed Mushroom Toastie {recipe}

Serves 2

Ingredients:

• 2 small Portobello mushrooms, or similar

• 100g fresh spinach

• A pinch of freshly grated nutmeg

• A knob of butter

• 60g mature cheddar cheese

• 2 slices of granary sourdough

• Salt and pepper

Method:

1. Roast your mushrooms at 180C for around 15 minutes. Meanwhile, heat a knob of butter in a pan and wilt the spinach together with a pinch or two of nutmeg, season to taste. Toast the bread.

Open Stuffed Mushroom Toastie

2. Bundle the spinach generously into the roasted mushrooms. Place atop the toast and scatter cheese on top. Grill until cheese is melted and has started to brown. Enjoy immediately!

Open Stuffed Mushroom Toastie

Open Stuffed Mushroom Toastie

Cost: Portobello mushrooms may look the part, but really they’re nice and frugal at around 30p a piece. The rest of the ingredients aren’t too pricey here – even good cheddar can be had at a reason price in Britain. Indeed, the entire breakfast for two set us back no more than around £2.20.

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61 Comments leave one →
  1. February 22, 2013 6:03 pm

    That looks delicious!

  2. February 22, 2013 6:17 pm

    This one is definitely up my alley, I adore mushrooms and add spinach and cheddar? A match made in heaven with the humble assistance of butter, of course. Portobello’s are generally HUGE here (they are usually substituted for steak for vegetarians) so I can’t say I’ve seen many this small size, but I shall keep my eyes open. They are so lovely when cooked! I dare say I could do this in the large size and top it off with a poached egg for a tasty breakfast.

    • February 23, 2013 6:17 pm

      The flavours work so well together. Over here we get huge and small ones. That would work extremely well, this just made more sense for the toast!

  3. February 22, 2013 6:23 pm

    I have a serious love for mushroom caps – add in some toasted sourdough bread and well, I just might faint with pleasure. Looks fab!

  4. February 22, 2013 6:24 pm

    Fabulous combination… spinach and cheese, yum… and stuffed into great big meaty mushrooms, even yummier!

  5. February 22, 2013 6:28 pm

    Very nice!

  6. February 22, 2013 6:40 pm

    Man those look good!

  7. monika permalink
    February 22, 2013 6:53 pm

    those look delish!!! 🙂

  8. February 22, 2013 6:57 pm

    Now you are setting the benchmark! I just made homemade sourdough bread bruschetta the other night with avocado, home grown tomatoes and spring onions tarted up with chilli and other secret spices (meaning I can’t tell you what they were because aside from having to kill you, I can’t remember! 😉 ) and here you come out with something that makes my humble efforts look like beans on toast…I can’t wait to see if Somer can come up with an equally delectable veganisation of this…(that wasn’t a hint Somer…that was a pleading request! 😉 )

    • February 23, 2013 6:15 pm

      Haha, thanks! That sounds amazing, can’t wait to start making my own sourdough. I think Somer can make anything vegan!

      • February 23, 2013 6:19 pm

        I think Somer is the vegan alchemist…if she invents it, eat it! 😉

  9. February 22, 2013 7:38 pm

    Looks so good!

  10. February 22, 2013 7:39 pm

    Only one thing to say…. NOM!

  11. February 22, 2013 7:47 pm

    LOVE..love love it!! I usually use my stuffed mushroom left overs in a sandwich and toast it in my toaster oven. But can’t wait to serve it this way as a nice lunch option.

  12. February 22, 2013 10:02 pm

    mmmmmmmmmm, delicious.

  13. February 22, 2013 10:04 pm

    This looks divine!

  14. February 22, 2013 10:20 pm

    What a fab idea! I love cheesy toast and stuffed mushrooms. This is great. 🙂

  15. February 22, 2013 11:04 pm

    Yes yes yes! This is so right!

  16. February 22, 2013 11:05 pm

    This looks so good! I have everything to make it right now and was wondering what was for dinner….wonder no more!

  17. February 23, 2013 12:36 am

    Just poured myself a lovely glass of red. I’d like these with my wine tonight. 🙂 Delicious!

    • February 23, 2013 6:13 pm

      Don’t… I have a wee hangover. 😀

      • February 23, 2013 8:04 pm

        Hahaha! Awww… so sorry! Lots of water and beet juice. And of course some very strong coffee.

      • February 24, 2013 8:14 pm

        Funny thing is, I had a bottle of champagne last night… I hate beets too.

      • February 25, 2013 1:25 am

        LOL! Champagne can leave a nasty hangover I’ve found… especially an entire bottle. 🙂

      • March 2, 2013 10:46 pm

        Indeed – wasn’t too bad, just continued the one from the night before…

  18. February 23, 2013 12:46 am

    That is a stunning idea, so simple and so fresh and so .. weekend! i am going to pop it on my facebook page! I am hoping you won;t mind me sharing!! c

  19. February 23, 2013 3:47 am

    Amazingly delicious. Oh yeaaaaah!

  20. February 23, 2013 5:59 am

    How fantastic.. we stuffed some mushrooms this summer but never thought to give it a little slice to rest on:)

    • February 23, 2013 6:12 pm

      OH a slice is definitely necessary, especially if the slice is this amazing granary sourdough.

  21. February 23, 2013 7:02 am

    Great healthy snacks, easy too. Thanks for the recipe.

  22. February 23, 2013 7:04 am

    I’m so hungry atm and these look so good, mmm!

  23. February 23, 2013 5:36 pm

    That looks delicious, and probably would make great hors d’oevres too.

  24. February 23, 2013 5:37 pm

    This looks like an A–1 breakfast… Very tasty and even elegant. Excellent!

  25. February 24, 2013 3:33 am

    Oh my! You’ve done it again! Just love the pics and the description. And I love mushrooms too! I’m gg to change to homecooked food soon cos of you. Definitely gg to be frugal when I grow up…! Great post…again. Gg to share this with my friends as well.

  26. February 24, 2013 1:58 pm

    Delicious looking toastie.

  27. Fiona permalink
    February 24, 2013 8:27 pm

    So tasty!

  28. February 24, 2013 9:26 pm

    Just yum.

  29. February 24, 2013 10:58 pm

    Looks very tasty! I may want to make this in about 2 weeks for some guests. Is it okay if I post it on my blog, and pin your blog back to the recipe? (I will give you full credit).
    -JulieC

  30. February 25, 2013 12:12 am

    Love mushrooms! Thanks for the great idea!

  31. trampstudent permalink
    February 25, 2013 2:17 pm

    The fact that I can’t eat mushrooms absolutely KILLS me when I see this.

  32. February 25, 2013 7:31 pm

    how could this NOT be utterly, soulfully dee.lich.ious?

  33. February 27, 2013 10:35 pm

    Goodness! I love a good stuffed mushroom 🙂

  34. February 28, 2013 12:14 am

    Fantastically Melty! That’s such a lovely breakfast!

  35. February 28, 2013 8:38 pm

    Your recipes are stellar, but what really makes me smile is your writing. Love your style on both accounts!

  36. March 2, 2013 10:57 pm

    Ooooh. I am drooling over this one. I am not familiar with a “knob of butter”. Is a knob a specific package size? Like here we have “pats” . . . a pat of butter . . . Is there a comparison you could give me so I could have a better idea? I am curious. I am sure I can figure out how much butter to use, but I am curious about the phrase.

    This is just such a delicious recipe! I’m going to try it this week.

  37. January 20, 2014 11:26 pm

    Now that looks good!

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