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Spinach and Goat’s Cheese Stuffed Mushrooms

Serves: 6

Ready in: 15 to 30 mins

Spinach and Goat’s Cheese Stuffed Mushrooms Recipe: Veggie Magazine


8 medium or 4 large flat mushrooms
100g button mushrooms
85g wholemeal breadcrumbs
1 garlic clove, peeled and finely chopped
75g fresh spinach leaves
1 fresh green chilli, sliced and seeds removed
3 tbsp chopped fresh flat-leaf parsley
50g mild goat’s cheese
25g vegetarian pecorino cheese, grated
1 tbsp fresh lemon juice
freshly ground black pepper and sea salt
dash of olive oil


  • Preheat the oven to 190C/375F/ Gas 5. Lay the flat mushrooms on a baking tray gill side up, and season with pepper to taste.
  • Place all of the remaining ingredients (except for the dash of olive oil) together in a food processor. Blend together until all the ingredients are finely chopped and fairly sticky mixture forms.
  • Season the cheese and spinach mixture to taste. Now divide it equally between the mushrooms, then firm down with the back of a fork.
  • Drizzle over the olive oil and bake for around 10 minutes or until the top is just tinged golden. Serve hot with a selection of salad leaves.
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