Baked spinach and cheese mushrooms

Cooking Vegetarian Baked spinach and cheese mushrooms

Make an easy midweek meal with some plump mushrooms. Its hard to resist garlicky mushrooms topped with oozy melted cheese.

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

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80ml olive oil
1 1/2 tbsp balsamic vinegar
2 garlic cloves, crushed
1 tbsp chopped fresh thyme leaves
8 large Portobello mushrooms, stems trimmed
90g baby spinach leaves
300g provolone or mozzarella, cut into 16 slices
1/2 loaf olive bread, thickly sliced, chargrilled

Adv

Autors
Preparation time
25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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