I’ve had this recipe in my mind for ages now and finally got to test it out this week for dinner. I wasn’t at all disappointed, nor surprised to discover how well these flavours went together…
Did you know the very thing that makes blue cheese BLUE is fungi? (mmm, lovely!) so the blue cheese and mushrooms definitely share some flavour qualities but with enough contrast to in tones and textures to make them an interesting combination. And the mushroom’s earthy, woody flavours are shared by the toasted walnuts which in turn compliments the cheese! (see how that worked out??) Plus, all the different textures are amazing! All in all, this makes a very well balanced and comforting dish, perfect for a cosy Autumn evening.
- 4 portobello mushrooms
- 200 g stilton cheese
- 100 g walnuts
- Dried mixed herbs
- Watercress salad, to serve
- Preheat oven to 180c.
- Peel and remove mushroom stalks. Fill the caps with crumbled stilton.
- Grind walnuts and herbs in a food processor until they resemble breadcrumbs. Top the mushrooms with the walnuts and cook for 15-20 minutes until the walnuts have browned, the cheese has melted and the mushroom softens.
- Serve with the salad and enjoy!
I also think this would be a great vegetarian option for a dinner party. I served this to two meat-eaters who mentioned they definitely didn’t miss the meat from their plates!