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    Mushroom melt toastie

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    Mushroom melt toastie

    A full meal between two slices of bread - held together with delicious, stringy mozzarella!

    This is a Full Time: Get Cooking with Marcus and Tom recipe. Premier League footballer Marcus Rashford and chef Tom Kerridge have created the campaign as part of #EndChildFoodPoverty to get families across the country cooking nutritious, low-cost meals.

    • Total time: 25 minutes

    Serves: 2


    1 egg
    1⁄2 small onion
    1 tbsp vegetable oil
    8 mushrooms
    2 blocks of frozen spinach, defrosted
    1 large handful of grated cheese (mozzarella or cheddar)
    4 slices of bread


    1. Bring a saucepan of water to the boil. Once bubbling, gently lower in the egg and cook for 8 minutes. Once cooked, drain off the hot water and run it under a cold tap to cool, then peel the shell off the egg and grate it using the fine side of a box grater.

    2. Peel and roughly chop the onion, then heat the vegetable oil in a large frying pan over a medium heat. Once hot, add the onion and cook for a few minutes until softened. Roughly chop the mushrooms and add these to the pan to cook for a couple more minutes, stirring, until softened.

    3. Roughly chop the spinach and add this to the pan to warm through, then transfer it all into a bowl and stir in the grated egg and cheese.

    4. Put spread on all 4 slices of bread and pop the frying  pan back on the heat. Place 2 slices of bread, spread side down, into the pan. 

    5. Spoon the mixture onto the 2 slices of bread in the pan, spreading it evenly to the edge of the bread, then place the remaining 2 slices on top, spread side up. 

    6. Cook gently for 4-5 minutes on one side, then turn the toastie over carefully and cook for a further 4-5 minutes on the second side, until lightly golden brown. 

    The bread will be crisp and the cheese oozing. Pop the toasties on plates, slice in half and tuck in.

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