I don’t care what people think, life is definitely not too short to stuff a mushroom!
I love stuffed mushrooms and these meaty, Portobello ones have delicious Colston Bassett Stilton cheese, fresh spinach, walnuts and sage. They make a really nice lunch that’s perfect for this time of year and make a great side dish for nice juicy steak.
I have also made smaller versions of this recipe, using chestnut mushrooms and served them warm as a canapé.
3 Portobello Mushrooms, with stems removed
1tbs olive oil
Knob of butter
Salt and pepper
1 small onion, finely chopped
Freshly chopped sage
Large bunch of fresh spinach leaves
180g Stilton cheese, broken up into large crumbles
Handful of walnuts, roughly chopped
Two slices of lightly stale white bread, just leave it out for an hour. Remove crusts and whizz up in the food processor until you have crumbs
Small bunch of flat leaf parsley, chopped
4tbs double cream
Pre-heat the oven to 190°C/375°F
Add the parsley to the breadcrumbs and stir to combine and set aside.
Heat the oil and butter in a non-stick pan.
Very finely chop one of the mushrooms and add to the pan, along with the chopped onion, sage and a pinch of salt and freshly ground black pepper. Cook until the onion has softened, add the spinach until wilted and then stir in the cream. Cook for a further minute, before turning off the heat. Stir in the stilton, walnuts and herby breadcrumbs.
Using a spatula, gently press the mixture into the mushroom caps, dividing the mixture equally between the two mushrooms.
Bake for around 30 minutes, until melted, golden and crisp. Serve as a first course with salad, or on the side of a steak.