Giant Stuffed Mushrooms Rotofresh Compostable Baking Paper

A golden crispy side packed with flavour which can become also vegan if you omit the cheese. Double the portions and it easily become a earthy meal in itself!



  • 2 brown onions
  • 2 cloves of garlic
  • olive oil
  • fresh or fry thyme (approx. 15gr)
  • 8 Portobello mushrooms
  • 50gr hazelnuts
  • 50gr stale bread
  • 200 gr baby spinach leaves
  • nutmeg (approx. 1 whole nut)
  • 60gr Haloumi cheese (optional)



  1. Preheat your oven at 200 degrees, fan-forced.
  2. Peel and finely chop the onions, peel and finely slice the garlic, get half of the thyme leaves and cook them all in a non-stick pan with 1 tbs of olive oil, until softened (approx. 15min).
  3. Peel the mushrooms and remove the stalks. Finely chop both peels and stalks and add them to the pan with onions and garlic.
  4. Cover a oven tray with our Rotofresh Unbleached Baking Paper and place the mushrooms cup side up with a sprinkle of olive oil and black pepper.
  5. Cook mushrooms in the oven for approx. 15 min.
  6. Blitz hazelnuts, bread and 2 tsp of olive oil into rough crumbs and put aside.
  7. Stir in spinach leaves in the frying pan and cook for 10min.
  8. Remove mushrooms from the oven and pour away the excess liquid.
  9. Divide spinach mixture between the mushrooms, sprinkle over the nutty crumbs and grated haloumi, if using.
  10. Bake for another 20min.

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