• 6 large flat mushrooms
  • 1 large knob of butter
  • 400 g young-leaf spinach
  • 150 g light Boursin with herbs (or vegetarian alternative)
  • 1 tbsp ready-made natural or homemade breadcrumbs
  • 30 g walnuts, chopped (optional)
  • 1 tbsp olive oil


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Remove the mushroom stalks and chop them, then put the mushroom caps on a small baking tray. In a large pan, melt the butter and fry the chopped mushroom stalks for 2 minutes.

  2. 2

    Add the spinach, then cover and cook, shaking the pan, until wilted. Spoon into a colander and squeeze out any excess juice. Transfer the spinach and mushroom stalks to a bowl and mix with the Boursin, a pinch of salt and a good grinding of black pepper.

  3. 3

    Spoon the mixture into the mushroom caps and sprinkle over the breadcrumbs, mixed with the walnuts, if using. Drizzle with oil and bake in the oven for 15-20 minutes.


    Kitchen secret: these make a great accompaniment to a main course, but also make an ideal vegetarian starter, allowing one or two per serving. Serve with crusty French bread.

Nutritional Details

Each serving provides
  • Energy 862kj 206kcal 10%
  • Fat 17.0g 24%
  • Saturates 11.2g 56%
  • Sugars 0.5g <1%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 461kj/110kcal

Each serving provides

6.5g carbohydrate 0.4g fibre 6.8g protein

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