Mushrooms stuffed with spinach and goat cheese

Mushrooms stuffed with spinach and goat cheese

In the following recipe, Lavery suggests using the goat’s cheese for the best tasting results.




  • 500 g Portobello mushrooms

  • 4 spoon olive oil

  • 1 dry onion, chopped

  • 2 pieces of garlic
  • 400 g fresh spinach
  • 2-3 pips of salt and freshly ground pepper

  • 100 g sun-dried tomato, chopped

  • 4-5 sprigs of fresh thyme

  • 200 g goat cheese in slices



  • Chop the mushroom stalks.
    In a pan, in moderate to strong heat, pour 2 tablespoons of olive oil and sauté the stalks with the onion until they wither. Pour the garlic.
  • Add the spinach, add salt and leave in the pan until the liquids are kept from the spinach. Remove them from the pan and leave them in a bowl to the edge.
    We continue cooking with the same frying pan after wiping it with a kitchen paper.
    Preheat our oven to 200 ° C in the air.
  • In moderate to strong heat, pour the remaining 2 tbsp in the pan. olive oil, mushrooms, add salt, pepper, fresh thyme and continue sauté until soft.
    When ready, we put them on kitchen towels to drain.
    Lay rolls on a tray.
  • Place the mushrooms in the pan with the inside side facing upwards.
    Fill the mushrooms with a mixture of our spinach with a spoon. From above, add chopped sun-dried tomatoes and a piece of cheese.
    Bake for 20-25 minutes until the cheese melts and gets a nice golden color.
    If we want, we serve a green salad of our choice
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