Recipe For Mushrooms With Spinach And Gruyere

I want to thank all the bloggers who took part in this challenge. I was not going to take part, but Paula was going to have her ingredient list ‘orphaned’ so I decided to participate. I love making food with a random set of ingredients and so this challenge is a pleasure for me. Paula challenged me to use the following 7 ingredients and so I made Mushrooms With Spinach And Gruyere.

  • fresh spinach
  • fish – fresh or frozen, freshwater or saltwater
  • berries – fresh or frozen
  • cheese – Gruyere or Emmentaler
  • portabello mushrooms
  • quinoa
  • turnips, parsnips or rutabaga – or any combination of the three

Together with the 7 ingredients, I had devised quite an extensive pantry list of ingredients the participants could use – based on the original challenge I did, and I asked each blogger to add an ingredient. These were as follows:

  • Milk/Cream
  • Eggs
  • Flour (or a flour substitute)
  • Lemons
  • Garlic
  • Ginger
  • Chillies
  • Fresh Herbs
  • Dried Herbs
  • Dried Spices
  • Sugar (or a sugar substitute)
  • Butter/margarine
  • Salt
  • Pepper
  • Oil – any of your choice
  • Vinegar
  • Pasta / Noodles / Rice
  • Tinned Tomatoes
  • Tinned Chickpeas
  • Chocolate / Cacao
  • Stock

For starters I decided to do a turnip and spinach soup. My side dish for the main course was easy to prepare. I chose the biggest portabello mushrooms I could find and I chose a locally manufactured Gruyere cheese. The cheesery is less than 100km’s from us and they make a really nice selection of cheeses. I added the rest of my spinach to these and came up with a really good side dish, which could be served as a starter.

Mushrooms With Spinach And Gruyere
Mushrooms With Spinach And Gruyere

Mushrooms With Spinach And Gruyere
  • 2 portobello mushrooms, stalks removed
  • 100g baby spinach
  • 2 cloves garlic, crushed
  • salt and freshly ground black pepper for seasoning
  • a pinch of nutmeg
  • 30g Gruyere, grated
  • 10g butter
  • olive oil for drizzling
  1. preheat the oven to 180° Celsius
  2. wilt the spinach with the garlic and season
  3. set aside to cool
  4. squeeze out the excess liquid and add the nutmeg
  5. chop finely and mix in the cheese
  6. place the butter into a frying pan and cook the top of the mushroom
  7. drizzle the bottom (ribbed side) with olive oil and season
  8. distribute the spinach mix into each mushroom
  9. bake for 10 minutes


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This post has been added in to my 2012 posts while I tidy up my blog

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