Blue cheese stuffed mushrooms with five seed mix

Serves: 4

Kitchen-to-Table:

30 Minutes

Heat Rating:

Mild

Good Using:

Vegetables

Ingredients

4 large field mushrooms
2 teaspoons olive oil
Salt
Pepper
100g Roquefort cheese
5 tablespoons crème fraiche
2 ½ teaspoons rosemary & ancho chilli mix
25g butter
2 garlic cloves (finely chopped)
Small bunch of fresh parsley (finely chopped)
2 tablespoons five seed mix

Method

Step 1

Remove the stalks from the mushrooms and finely chop them. Rub the top of the mushrooms with olive oil and season well with salt and pepper. Place stalk side up in a small baking tray.

Step 2

Take a fork and in a small bowl mix the cheese and crème fraiche to a smooth paste. Add the rosemary and ancho chilli mix to the cheese paste. Use this mixture to stuff the cavity of the upturned mushrooms.

Step 3

Heat half the butter in a small frying pan and add the chopped mushroom stalks. Fry for a few moments, add the garlic and the parsley. Continue cooking gently until the garlic has softened. Add the five seed mix. Spoon this mixture over the cheese stuffing.

Step 4

Bake in the oven (200 degrees C) for approximately 15 minutes until the cheese is bubbling through the mushroom, garlic and seed layer. Serve whilst still hot.

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BUY THIS RECIPES INGREDIENTS


  • Ancho Chillies Ground

    £3.50
    Add to cart
  • 5 Seed Bread Mix

    Knead the Seed – 5 Seed Mix

    £5.99
    Add to cart
  • Rosemary Leaves, Wild-Grown

    £1.40
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