Stuffed Portobello Mushrooms with Cheddar and Herb Crumb
Big meaty mushrooms filled with garlic, tomato and cheddar and topped with a crisp herb crumb.
- Time40 min
- LevelEasy
- Costabout £1.10 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 255kcal
- 15.4gcarbs
- 2.8gof which sugars
- 17.9gfat
- 7.7gsaturates
- 8.9gprotein
- 2.2gfibre
- 0.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Wipe the mushrooms, snap out the stalks and chop the stalks finely. Put the caps gill side up on a baking tray, brush with 1 tbsp of the oil and season. Bake for 10 minutes.
10 min - 2
Heat 1 tbsp oil in a frying pan and cook the chopped stalks for 4 minutes. Add the garlic, tomatoes and spinach and cook for 3 minutes until the spinach has wilted. Stir in the vinegar and season.
7 min - 3
Mix the breadcrumbs with the remaining oil, thyme, parsley and a pinch of salt.
- 4
Tip any liquid out of the mushroom caps. Pack the tomato mix into each, scatter over the cheddar, then the herb crumb.
- 5
Bake for 15 to 18 minutes until the crumb is crisp and golden and the mushrooms are tender. Serve with a green salad or buttery mash.
16 min 40 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
