Stuffed mushrooms are large mushrooms which are topped with Stilton, breadcrumbs and parsley and then baked. They are perfect served as a starter, side dish or finger food. If you don't have Stilton then any type of blue cheese or other strong flavoured cheese such as Cheddar can be used.
And one of the great things about this stuffed mushroom recipe is that similar to spicy roast cauliflower and Swiss chard with almonds and raisins it can be prepared and cooked in very little time.
Ingredients
- 3 large mushrooms
- 30g Stilton or other strong flavoured cheese, thinly sliced
- 2 to 3 tablespoons fresh white breadcrumbs
- 2 teaspoons chopped fresh parsley
- Dash of olive oil
Before starting this recipe
Preheat the oven to 180oC, 350oF, gas mark 4.
How to make stuffed mushrooms
Prepare and peel the mushrooms, leaving the stalks on. Place on a baking sheet with the stalks pointing upwards. Drizzle with a little olive oil.
Place in the oven for about 5 to 10 minutes until the mushrooms start to soften.
Remove from the oven and place thin slices of Stilton on the mushrooms.
Add the breadcrumbs to each mushroom, piling as high as possible as the breadcrumbs will reduce in height when cooked. The amount of breadcrumbs you will need will vary slightly depending on the size of the mushrooms you use.
Top the mushrooms and breadcrumbs with the chopped fresh parsley.
Bake in the centre of the oven at 180oC, 350oF, gas mark 4 for around 10 minutes or until the breadcrumbs are golden.
Tips
- If you don't have Stilton then any other similar blue cheese or strong flavoured firm cheese can be used such as vintage Cheddar.
- The mushrooms can be partly prepared ahead of time. They can be part cooked, topped with cheese, breadcrumbs and parsley, placed in the fridge and then cooked at a later time just before you wish to serve them.
- The stuffed mushrooms with blue cheese are delicious served hot, but can also be served cold if you prefer. They can also be reheated.
- These stuffed mushrooms are not suitable for freezing.
Other vegetable recipes
Stuffed mushrooms with Stilton
Ingredients
- 3 mushrooms large
- 30 g Stilton
- 3 tablespoon fresh white breadcrumbs
- 2 teaspoon chopped fresh parsley
- 1 tablespoon olive oil
Instructions
- Prepare and peel the mushrooms, leaving the stalks on. Place on a baking sheet with the stalks upwards. Drizzle with a little olive oil.
- Place in the oven for around 5 to 10 minutes until the mushrooms start to soften.
- Slice the Stilton thinly and arrange over each of the mushrooms.
- Add the breadcrumbs to each mushrooms, piling as high as possible as the breadcrumbs will reduce in height when cooked.
- Top the mushrooms and breadcrumbs with the chopped fresh parsley.
- Bake for around 10 minutes or so or until the breadcrumbs are golden.
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