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Stuffed mushrooms

French  —  Starter

Stuffed mushrooms

  • serves

    Amount of servings

  • min / min

    Preparation / Cooking time

  • medium



Large mushrooms 4
Lurpak cooking mist a spray
Onion 1 finely chopped
Garlic 2 cloves crushed
Baby spinach 300 g
Ricotta cheese 150g
Swiss cheese 80 g grated
Salt and pepper to season

How to cook

  1. Preheat your oven to 180°C.

  2. Separate the stems from the mushrooms. Set the mushrooms aside and finely chop the stems

  3. Heat a nonstick frying pan over a low-to-medium heat and spray the Lurpak Cooking Mist. Add the onion and cook for 5 minutes, stirring occasionally to make sure the onion doesn’t burn. Add the mushroom stems and crushed garlic, cook for a further 3 minutes and then transfer to a bowl.

  4. Return the frying pan to the stove, staying with a low-to-medium heat. Spray the Lurpak Cooking Mist and add the spinach. Stir occasionally for about a minute or until wilted. Remove from the heat and transfer into a sieve. Press the spinach gently with a spatula to remove any excess liquid and then chop finely.

  5. Add the spinach to the onion mixture, and mix well. Fold in the ricotta and swiss cheese. Season with salt and pepper, to taste.

  6. Spray a large baking dish with Lurpak Cooking Mist. Place the mushrooms, cup side up, in the tray. Divide the mixture among the mushrooms and then cover the dish with tin foil. Cook in the preheated oven for 15 minutes and then remove the foil, spray Lurpak Cooking Mist lightly and cook for a further 10 minutes, until tender. Serve hot or warm.

Ingredients for this recipe