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british

Staffordshire Oatcake Wrap with Cheddar, Mushrooms, and Spinach

This dish pairs mature cheddar cheese, grated with chestnut mushrooms, sliced, baby spinach and oat flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

29 g Protein
57 g Carbohydrates
33 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 38g oat flour 138 kcal
  • 19g plain flour 69 kcal
  • 140g semi-skimmed milk 70 kcal
  • 57g mature cheddar cheese, grated 229 kcal
  • 102g chestnut mushrooms, sliced 22 kcal
  • 45g baby spinach 10 kcal
  • 6g wholegrain mustard 4 kcal
  • 6g unsalted butter 43 kcal
  • 6g rapeseed oil 53 kcal
  • 1g fine salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. oat flourplain floursemi-skimmed milkfine salt
    Whisk the oat flour, plain flour, salt, and milk into a smooth batter. Rest 5 minutes.
  2. unsalted butter
    Heat 1 tsp butter in a nonstick frying pan over medium heat. Pour in half the batter and swirl into a thin pancake. Cook 2 minutes, flip, cook 1 minute. Repeat for the second oatcake.
  3. chestnut mushroomsbaby spinachrapeseed oil
    In the same pan, add the oil. Fry the mushrooms for 4-5 minutes until browned. Add spinach and cook until just wilted.
  4. mature cheddar cheesechestnut mushroomsbaby spinachwholegrain mustard
    Spread the mustard over the oatcakes. Divide the mushroom and spinach filling between them and top with grated cheddar.
  5. mature cheddar cheeseunsalted butter
    Fold each oatcake like a wrap. Return to the pan with the remaining butter and toast 1-2 minutes per side until the cheese melts.
  6. Serve hot, cut in half if desired.

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