21 April 2016
Blue Cheese, Walnut Stuffed Mushrooms
1. Preheat the oven to 200 degrees, or 180 degrees fan oven. Lightly oil a baking tray.
2. Wipe the mushrooms then pull out the stalks and chop them finely. Peel the shallot and the garlic then finely chop the shallot. Chop the walnuts, remove the leaves from the thyme sprigs and finely chop them too. Turn the bread into breadcrumbs.
3. In a small pan, melt the butter with a tablespoon of olive oil over a low heat, then gently cook the chopped shallot and crushed garlic for 2-3 minutes. Add the chopped mushroom stalks and the thyme, cook for another minute or two then turn off the heat.
4. In a bowl, stir together the breadcrumbs and the shallot mixture then crumble in the blue cheese. Add three quarters of the chopped walnuts, season well with salt and pepper and mix well. Spoon a quarter of the mixture into each mushroom, then sprinkle the remaining walnuts on the top. Drizzle with a little olive oil and bake for about 15 minutes.
5. Serve each mushroom with a garnish of baby spinach and watercress.
There are a myriad of recipes for stuffed mushrooms, many of them including cheeses of different varieties. It’s not surprising that they are so popular as they make great starters, easy to have ready to pop in the oven, or a delicious but simple meal when served with a crisp salad and crusty or garlic bread.
Try filling your mushrooms with strong blue stilton cheese, walnuts and thyme for savoury flavour and crunch, or, for a milder taste and creamy consistency, mushrooms stuffed with cream cheese, gruyere, fresh tomatoes, chives and parsley.
Both recipes will serve 4 people.