• 7 portabella mushrooms, rinsed clean
  • 25 g unsalted butter
  • 1 clove garlic, peeled and finely chopped
  • 1 tsp balsamic vinegar
  • 2 tsp olive oil
  • 80 g Swiss Emmental cheese, finely grated
  • 8 tarragon leaves, washed and finely chopped
  • 6 - 7 slices Irish brown soda bread
  • 100 g watercress, spinach and rocket


  1. 1

    Preheat a grill to high. Place the mushrooms on a baking tray. Dot each mushroom with a little butter and the crushed garlic and then drizzle over the balsamic vinegar and olive oil and grill for 5 mins.

  2. 2

    Mix the cheese and herbs together and divide between the mushrooms and grill for another 4-5 mins until the cheese has melted.

  3. 3

    Toast the bread and serve the mushrooms on top of the toast with the watercress, spinach and rocket.


    Cook's tip: for baby, purée just a little mushroom and mix with puréed potato, baby rice or baby couscous.

Nutritional Details

Each serving provides
  • Energy 1938kj 463kcal 23%
  • Fat 18.9g 27%
  • Saturates 8.8g 44%
  • Sugars 3.5g 4%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 745kj/178kcal

Each serving provides

52.6g carbohydrate 3.6g fibre 18.8g protein

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