Waitrose and Partners
Mushroom, cavolo and blue cheese toasties

Mushroom, cavolo and blue cheese toasties

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 30g salted butter, softened, plus extra for spreading
  • 4 portabella or large flat mushrooms, thinly sliced
  • 1 Essential Lemon, zest and juice
  • 120g cavolo nero leaves, cores discarded and leaves roughly torn
  • 1 tbsp essential Waitrose English mustard, plus extra to taste
  • 50g stilton (or other blue cheese), crumbled
  • 4 large slices sourdough bread, lightly toasted


  1. Heat 15g butter in a large frying pan set over a high heat. Once foaming, add 1⁄2 the mushrooms and fry, stirring, for 2-3 minutes, until starting to soften; season. Add the lemon zest and 1⁄2 the juice; cook for 1-2 minutes, until the liquid has evaporated. Transfer to a plate and repeat with the remaining butter, mushrooms and lemon juice; set aside.

  2. Add the cavolo nero to the pan with 4 tbsp water; season. Cover and steam over a medium heat for 2-3 minutes. Uncover and cook for another 2-3 minutes, until the water has evaporated; set aside with the mushrooms.

  3. Make 2 sandwiches, dividing the mustard (add more to taste, if liked), cavolo nero, mushrooms and cheese between the toast. Press firmly to encase the filling, then spread the tops with a little more butter.

  4. Place the pan over a medium-high heat and fry the sandwiches, butter-side down, for 1-2 minutes, pressing with a spatula, until golden. Spread more butter on the top side, then flip and fry for a final 1-2 minutes, until golden. Cut in half and serve, with a crunchy pickle, if liked.


Typical values per serving when made using specific products in recipe


2,115kJ/ 505kcals



Saturated Fat












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5 out of 5 stars1 rating