Open Stuffed Mushroom Toastie


There are so many recipes for stuffed mushrooms in the foodie wilderness – the concept is something of a classic, in all its forms. From chestnuts to ricotta, many different ingredients work a treat when bundled headlong into the cap of a dark, flavoursome mushroom. Spinach is a top-notch candidate for fungi padding; once wilted with a little freshly grated nutmeg and butter it has both the taste and texture to compete with its woodland captor. The nutritional value of this dish also makes it the ideal start to the day – let your boss know who I am, he can thank me later for your increased productivity.

The best mushroom to use in this recipe is the Portobello, or something similar, as they have good, deep caps capable of coping with a jolly good stuffing. A generous amount of filling is key here, though it may not sound like the most frugal approach – what’re a few pennies if they stand between you and a fine breakfast?

Open Stuffed Mushroom Toastie

Continuing with the theme of dark, rich flavours and textures, I highly recommend using a granary sourdough for this recipe. Of course, if there’s nothing else available then plain white is acceptable, but it’s always favourable to get a base that enhances its topping. Indeed, a hunk of powerful, mature cheddar is necessary here – no one wants a weak-willed and mild lump of fat straddling their gorgeous meal. In any case, though ingredients with bags of flavour tend to cost a little more, they go further and last a little longer, thus saving money over the course of a week or two.

Open Stuffed Mushroom Toastie {recipe}

Serves 2


• 2 small Portobello mushrooms, or similar

• 100g fresh spinach

• A pinch of freshly grated nutmeg

• A knob of butter

• 60g mature cheddar cheese

• 2 slices of granary sourdough

• Salt and pepper


1. Roast your mushrooms at 180C for around 15 minutes. Meanwhile, heat a knob of butter in a pan and wilt the spinach together with a pinch or two of nutmeg, season to taste. Toast the bread.

2. Bundle the spinach generously into the roasted mushrooms. Place atop the toast and scatter cheese on top. Grill until cheese is melted and has started to brown. Enjoy immediately!

Cost: Portobello mushrooms may look the part, but really they’re nice and frugal at around 30p a piece. The rest of the ingredients aren’t too pricey here – even good cheddar can be had at a reason price in Britain. Indeed, the entire breakfast for two set us back no more than around £2.20.

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69 comments on “Open Stuffed Mushroom Toastie

  1. Mary K. Doyle
    February 22, 2013 at 6:03 pm

    That looks delicious!

  2. Eva Taylor
    February 22, 2013 at 6:17 pm

    This one is definitely up my alley, I adore mushrooms and add spinach and cheddar? A match made in heaven with the humble assistance of butter, of course. Portobello’s are generally HUGE here (they are usually substituted for steak for vegetarians) so I can’t say I’ve seen many this small size, but I shall keep my eyes open. They are so lovely when cooked! I dare say I could do this in the large size and top it off with a poached egg for a tasty breakfast.

    • frugalfeeding
      February 23, 2013 at 6:17 pm

      The flavours work so well together. Over here we get huge and small ones. That would work extremely well, this just made more sense for the toast!

  3. Amanda @ Once Upon a Recipe
    February 22, 2013 at 6:23 pm

    I have a serious love for mushroom caps – add in some toasted sourdough bread and well, I just might faint with pleasure. Looks fab!

  4. Lois
    February 22, 2013 at 6:24 pm

    Fabulous combination… spinach and cheese, yum… and stuffed into great big meaty mushrooms, even yummier!

  5. Sibella at
    February 22, 2013 at 6:28 pm

    Very nice!

  6. aumcchildren
    February 22, 2013 at 6:40 pm

    Man those look good!

  7. monika
    February 22, 2013 at 6:53 pm

    those look delish!!! 🙂

  8. narf77
    February 22, 2013 at 6:57 pm

    Now you are setting the benchmark! I just made homemade sourdough bread bruschetta the other night with avocado, home grown tomatoes and spring onions tarted up with chilli and other secret spices (meaning I can’t tell you what they were because aside from having to kill you, I can’t remember! 😉 ) and here you come out with something that makes my humble efforts look like beans on toast…I can’t wait to see if Somer can come up with an equally delectable veganisation of this…(that wasn’t a hint Somer…that was a pleading request! 😉 )

    • frugalfeeding
      February 23, 2013 at 6:15 pm

      Haha, thanks! That sounds amazing, can’t wait to start making my own sourdough. I think Somer can make anything vegan!

      • narf77
        February 23, 2013 at 6:19 pm

        I think Somer is the vegan alchemist…if she invents it, eat it! 😉

  9. N
    February 22, 2013 at 7:38 pm

    Looks so good!

  10. Patch
    February 22, 2013 at 7:39 pm

    Only one thing to say…. NOM!

  11. yachna
    February 22, 2013 at 7:47 pm love it!! I usually use my stuffed mushroom left overs in a sandwich and toast it in my toaster oven. But can’t wait to serve it this way as a nice lunch option.

  12. The Vagabond Baker
    February 22, 2013 at 10:02 pm

    mmmmmmmmmm, delicious.

  13. Liz
    February 22, 2013 at 10:04 pm

    This looks divine!

  14. Our Growing Paynes
    February 22, 2013 at 10:20 pm

    What a fab idea! I love cheesy toast and stuffed mushrooms. This is great. 🙂

  15. greenandginger
    February 22, 2013 at 11:04 pm

    Yes yes yes! This is so right!

  16. Kellie
    February 22, 2013 at 11:05 pm

    This looks so good! I have everything to make it right now and was wondering what was for dinner….wonder no more!

  17. Karista
    February 23, 2013 at 12:36 am

    Just poured myself a lovely glass of red. I’d like these with my wine tonight. 🙂 Delicious!

    • frugalfeeding
      February 23, 2013 at 6:13 pm

      Don’t… I have a wee hangover. 😀

      • Karista
        February 23, 2013 at 8:04 pm

        Hahaha! Awww… so sorry! Lots of water and beet juice. And of course some very strong coffee.

        • frugalfeeding
          February 24, 2013 at 8:14 pm

          Funny thing is, I had a bottle of champagne last night… I hate beets too.

          • Karista
            February 25, 2013 at 1:25 am

            LOL! Champagne can leave a nasty hangover I’ve found… especially an entire bottle. 🙂

          • frugalfeeding
            March 2, 2013 at 10:46 pm

            Indeed – wasn’t too bad, just continued the one from the night before…

  18. cecilia
    February 23, 2013 at 12:46 am

    That is a stunning idea, so simple and so fresh and so .. weekend! i am going to pop it on my facebook page! I am hoping you won;t mind me sharing!! c

    • frugalfeeding
      February 23, 2013 at 6:13 pm

      Hehe, thanks Cecilia! Share and share alike!

  19. rkutchjm
    February 23, 2013 at 3:47 am

    Amazingly delicious. Oh yeaaaaah!

  20. Barbara Bamber | justasmidgen
    February 23, 2013 at 5:59 am

    How fantastic.. we stuffed some mushrooms this summer but never thought to give it a little slice to rest on:)

    • frugalfeeding
      February 23, 2013 at 6:12 pm

      OH a slice is definitely necessary, especially if the slice is this amazing granary sourdough.

  21. Good Cooks
    February 23, 2013 at 7:02 am

    Great healthy snacks, easy too. Thanks for the recipe.

  22. Sandra Nguy
    February 23, 2013 at 7:04 am

    I’m so hungry atm and these look so good, mmm!

  23. LBcruiseshipblogger
    February 23, 2013 at 5:36 pm

    That looks delicious, and probably would make great hors d’oevres too.

  24. musingmar
    February 23, 2013 at 5:37 pm

    This looks like an A–1 breakfast… Very tasty and even elegant. Excellent!

  25. barangapa
    February 24, 2013 at 3:33 am

    Oh my! You’ve done it again! Just love the pics and the description. And I love mushrooms too! I’m gg to change to homecooked food soon cos of you. Definitely gg to be frugal when I grow up…! Great post…again. Gg to share this with my friends as well.

  26. cookinginsens
    February 24, 2013 at 1:58 pm

    Delicious looking toastie.

  27. Fiona
    February 24, 2013 at 8:27 pm

    So tasty!

  28. lemoncake
    February 24, 2013 at 9:26 pm

    Just yum.

  29. The Porto Bellas
    February 24, 2013 at 10:58 pm

    Looks very tasty! I may want to make this in about 2 weeks for some guests. Is it okay if I post it on my blog, and pin your blog back to the recipe? (I will give you full credit).

  30. hashimeansbridge
    February 25, 2013 at 12:12 am

    Love mushrooms! Thanks for the great idea!

  31. trampstudent
    February 25, 2013 at 2:17 pm

    The fact that I can’t eat mushrooms absolutely KILLS me when I see this.

  32. spree
    February 25, 2013 at 7:31 pm

    how could this NOT be utterly, soulfully dee.lich.ious?

  33. lambyknits01
    February 27, 2013 at 10:35 pm

    Goodness! I love a good stuffed mushroom 🙂

  34. Somer
    February 28, 2013 at 12:14 am

    Fantastically Melty! That’s such a lovely breakfast!

  35. Kim Bultman
    February 28, 2013 at 8:38 pm

    Your recipes are stellar, but what really makes me smile is your writing. Love your style on both accounts!

  36. terrepruitt
    March 2, 2013 at 10:57 pm

    Ooooh. I am drooling over this one. I am not familiar with a “knob of butter”. Is a knob a specific package size? Like here we have “pats” . . . a pat of butter . . . Is there a comparison you could give me so I could have a better idea? I am curious. I am sure I can figure out how much butter to use, but I am curious about the phrase.

    This is just such a delicious recipe! I’m going to try it this week.

    • Admin
      March 9, 2013 at 5:37 pm

      Don’t make too much mess… A knob of whatever you want it to be. Though if it is precision you’re after, try 15g :D.

  37. Veronica Sheppard
    March 7, 2013 at 10:59 pm

    I never hear these being called toasties but I like them! Looks incredible

    • Admin
      March 9, 2013 at 5:54 pm

      It’s a British thing!

  38. Jay
    March 10, 2013 at 5:09 pm

    Great idea for a blog! I love your photos too 🙂

  39. baconbiscuit212
    March 11, 2013 at 8:28 am

    Looks super yummy, Nick! This reminds me of a snack I used to make with goat cheese and portabello mushrooms. I should resurrect that. It was tasty!

  40. odelleasmith
    February 2, 2015 at 7:09 am

    Lovely idea for my breakfast, open stuffed mushrooms, mature cheddar, topped with a perfectly poached egg on sourdough bread, gorgeous, love it.
    Off to have my breakfast now…
    Odelle Smith. (U.K.)

    • frugalfeeding
      February 2, 2015 at 4:21 pm

      I’ve been on muesli for a few weeks. And while I’m enjoying it (trying to slim down), I’d rather be eating this!

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