Mouth Watering: Stuffed Mushrooms

Mouth Watering: Stuffed Mushrooms

I love this recipe, it’s simple and delicious. Originally given to me a few years ago by my friend Jenny. Since then I’ve made a few adaptations and thought I’d share my favourite version, made with giant portobello mushrooms, stilton and smoked paprika. It can be served as an appetiser or side, but I really like it as a burger in fresh bread with rocket. It’s equally as good and perfect party food, made in miniature with small chestnut mushrooms. For a more subtle flavour you can always change the blue cheese to parmesan and leave out the smoked paprika. Don’t be afraid to play around and make changes!

 

ingredients for stuffed mushrooms
stuffed mushroom
  • Giant Portobello Mushrooms – x4 (or 250g small chestnut mushrooms)
  • Breadcrumbs – 50g, toasted
  • Blue Cheese (of your choice) – 50g, crumbled (or grated parmesan)
  • Fresh Parsley – medium handful, finely chopped
  • Garlic – x2 cloves, finely chopped
  • Olive Oil – 1 tbsp
  • Salt & Black Pepper – to taste
  • Smoked Paprika – 1/2 tsp (optional)
 
  • Pre-heat oven to 180C.
  • Mix together all ingredients (apart from mushrooms and breadcrumbs).
  • Prepare breadcrumbs; place bread into blender and process until a fine crumb. Spread on a baking tray and toast in pre-heated oven until golden and crispy, approx 5 mins. Leave to cool slightly, then mix with other ingredients.
  • Prepare and stuff mushrooms; remove stalks, fill with breadcrumb and cheese mixture, then place on baking tray greased with olive oil.
  • Bake in pre-heated oven for 20 mins, or until mushrooms are soft and juicy with crispy topping.
 

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