Stuffed Mushrooms

Love mushrooms, love cheese, love this! These little stuffed mushrooms go well with steak or chicken and are equally delicious just on their own as a starter.

Dolcelatte cheese is used to stuff these mushrooms; it’s lovely and creamy and packs just the right amount of punch. Dolcelatte was actually made up for the British market as a sweeter tasting and milder smelling alternative to Gorgonzola. There you go, a cheesy fact for the day!

Mushrooms stuffed with Dolcelatte
Serves 2

Ingredients
– 4 Portabella mushrooms
– Olive oil
– 75g Dolcelatte
– 25g breadcrumbs
– Small handful of spinach, chopped very finely
– Extra virgin olive oil
– 20g Parmesan

To serve:
– Handful of rocket
– Drizzle of extra virgin olive oil

Method
1. Preheat your oven to 200°/Gas Mark 6. Destalk the mushrooms and brush them lightly all over with olive oil.

2. In a bowl combine the Dolcelatte, breadcrumbs and spinach. Use a drizzle of extra virgin olive oil to make a paste.

3. Stuff the mushrooms with the mixture before topping with a fine grating of Parmesan. Bake in the oven for 15 minutes and they’re done! Serve with some rocket and another drizzle of extra virgin olive oil.

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7 Comments

Filed under Recipes

7 responses to “Stuffed Mushrooms

  1. yum! love stuffed mushrooms! looks great

  2. Sounds great! I can’t wait to try it.

  3. Stuffed mushrooms might be my favorite food in the world. These look great!

  4. Aww thanks everyone! They were very yummy!

  5. yum, these look great. I’ve tried stuffing these kind of mushrooms a few times but they seem to collapse in the oven – any suggestions? Do you peel them before cooking?

  6. I just brushed off any soil and covered them lightly with some oil. They’ll inevitably collapse a little as the mushroom cooks but after 15 minutes they were nicely baked without the stuffing oozing out. If the stuffing is a little wet or oily the mushroom would absorb it and get soggy. Let me know how you get on :-)

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