Baked spinach and cheese mushrooms

Baked spinach and cheese mushrooms

Ingredients (serve 4):

  • 80ml (1/3 cup) olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh thyme leaves
  • 8 (about 600g) large Portobello mushrooms, stems trimmed
  • 90g baby spinach leaves
  • 300g provolone or mozzarella, cut into 16 slices
  • ½ loaf olive bread, thickly sliced, chargrilled



  1. Preheat oven to 220C.
  2. Combine the oil, vinegar, garlic and chopped thyme in a small bowl. Season.
  3. Brush the mushrooms with a little of the oil mixture. Place on a lined baking tray, cut-side up.
  4. Divide the spinach among the mushrooms. Top with a little of the oil mixture.
  5. Top each mushroom with 2 slices of provolone. Top with remaining oil mixture.
  6. Bake the mushrooms for 15 minutes or until the cheese is golden and melted and the mushrooms are tender. Transfer to a plate.
  7. Serve with bread.
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