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Mushroom & spinach melts


  • Preheat overhead grill to the highest degree.
  • Blanch the spinach by pouring boiling water over the top. Drain well and set aside.
  • Arrange the mushrooms in a large oven tray, peeled side down. Sprinkle with the butter, oil, seasonings, garlic and parsley. Then cook in the oven until tender.
  • Lightly grill the bread and place on a baking tray. Smear with the mustard and then top with the spinach, a mushroom and a good mound of gruyere. Cook under the overhead grill until golden and bubbling.


  • 2 handfuls spinach leaves
  • 8 large flat field mushrooms, peeled
  • a few knobs of butter
  • olive oil
  • sea salt & freshly ground pepper
  • 1-2 garlic cloves, crushed
  • 2 tbsp chopped fresh parsley
  • 4 thick slices sourdough bread
  • Dijon mustard
  • 1-2 cups grated gruyere cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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