mushroom stuffed

Creamed Spinach-Stuffed Mushrooms

Recipe cooking time
2 People


  1. Preheat the oven to 190°C/170˚C/gas mark 5 and lightly grease a baking dish.
  2. Melt the butter in a pan and add the garlic. Cook over a low heat for 1-2 minutes. Add the flour and cook, whisking constantly, for 1-2 minutes. Add the Cooking Cream a little at the time, whisking the sauce smooth each time before adding the next splash.
  3. Add the spinach and a pinch of nutmeg and season generously. Cook for 3-4 minutes longer until the spinach is wilted.
  4. Place the mushrooms in the prepared baking dish and fill with the creamed spinach. Top each mushroom with a slice of tomato.
  5. Bake for about 30 minutes, until the mushrooms are soft and the creamed spinach is just beginning to turn golden brown on top. Serve with pan-fried potatoes.



  • 50g Avonmore Irish Butter
  • 4 garlic cloves, crushed
  • 2 heaped tbsp plain flour
  • 300ml Avonmore Cooking Cream
  • 80g fresh spinach, roughly chopped
  • Pinch of ground nutmeg
  • Salt and black pepper
  • 4 large Portobello mushrooms
  • 4 thin slices of tomato

To serve:

  • Pan-fried potatoes

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