Ingredients:
Président Slightly Salted Butter
6 portobello mushrooms
2 shallots, finely chopped
100g white breadcrumbs
250g stilton cheese, crumbled
Store Cupboard:
Schwartz sea salt & freshly ground black pepper to season
Optional - 2tbsp Schwartz flat leaf parsley
Serves 6
Stilton Stuffed Mushrooms
Preheat the oven to 180°C/350°F/Gas Mark 4.
Remove the stalks from the portobello mushrooms, place the mushrooms onto a Pyrex Non-Stick Oven Tray and on a chopping board finely chop the mushroom stalks.
Place a knob of Président Slightly Salted Butter in a Pyrex Frying Pan - add the chopped shallots and mushroom stalks and sauté for approximately 5 minutes.
Spoon the mixture evenly between the 6 flat mushrooms.
Mix the breadcrumbs, parsley (if using) and stilton cheese together.
Generously spoon the breadcrumb mixture on top of each mushroom and season with salt and pepper.
Bake in the oven for 20-25 minutes until golden brown and cooked through.
Equipment:
Pyrex Non-Stick Oven Tray
Pyrex Frying Pan
Pyrex Mixing Bowl
Chopping Board
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A great dinner party starter - simply pop in the oven when guests arrive.
