A stuffed mushroom is a bit of a pub grub classic and this version is no different. A fancy starter for a dinner party or as the hero of a meal served with pasta or a steaming jacket. Also tastes great with bacon.

Cooking time:

To wash up: 1 chopping board and knife, 1 frying pan, 1 griddle pan


  • 1 glug of oil
  • 1 onion, diced
  • 2 cloves of garlic, crushed
  • 1 500g bag of baby spinach
  • 1 tsp of Dijon mustard (optional)
  • 1 handful of chives, roughly chopped
  • 2 dollops of crème fraiche
  • 6 – 8 large portabello mushrooms
  • 1 handful of grated parmesan cheese
  • 1 handful of breadcrumbs
  • Extra chives to top


  1. Start off by frying up the onion in a pan with a glug of oil.
  2. After a few minutes add in the garlic and spinach and stir well until wilted.
  3. Add a little mustard, a handful of chives and two large dollops of crème fraiche and mix well until evenly coated.
  4. Add salt and pepper to taste.
  5. Clean the mushrooms and fill with the mix, sprinkle over parmesan and breadcrumbs before sliding under the grill for 5 – 10 mins or until the mushroom has cooked through and the parmesan has formed a golden crispy lid.
  6. Add a few extra chives on top to serve.

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