At one point in my younger years I really did not like mushrooms and I really could not tell you why. Today I enjoy all different types of them, so I like to experiment and try them in a multitude of ways. This recipe will make a hearty appetizer or if you want you can serve it up with crusty bread to soak up the garlic flavored juices. Bon Appetit!
1 lb medium-large baby bella mushrooms
4 oz of Stilton cheese
juice of 1/2 lemon
6 Tbsp melted butter
1/2 cup chopped walnuts
1 cup of white bread crumbs or panko (I used stale baguette I had in the kitchen already)
3 garlic cloves, finely chopped
5 Tbsp chopped fresh parsley
1 oz of freshly grated parmesan cheese
salt and fresh ground pepper to taste
First, core the stems from the mushrooms with a pairing knife, leaving only the cap. Pre-heat the oven to 400 degrees Farenheit and place the mushrooms in an ovenproof dish and sprinkle half the garlic over them, then drizzle about 3 Tbsp of the melted butter over them along with the lemon juice. Season with salt and pepper and bake 15-20 minutes. Remove from the oven and allow to cool.
Gently cream the Stilton cheese with the chopped walnuts and mix in about 2 Tbsp of the breadcrumbs, then fill the mushrooms evenly with the mixture, do not over-stuff. Pre-heat the broiler. Mix the remaining garlic, breadcrumbs black pepper, and melted butter in a bowl and stir in the parmesan cheese and parsley. Cover the stuffed mushrooms with the breadcrumb mixture and broil for about 5 minutes until crisp and browned. Serve immediately and enjoy 🙂