Recipe: Colston Bassett Stilton Stuffed Mushrooms
Stilton cheese enjoys the status of a protected designation of origin by the European Commission, meaning only dairies in the counties of Derbyshire, Leicestershire and Nottinghamshire can produce it. Here in Nottinghamshire, Colston Bassett Dairy is renowned for its delicious Stilton cheese, and today we bring you a recipe by Sophie Conran – an English interior designer, cook and author. Visit Sophie’s website to discover her beautiful homeware collection and the Sophie Conran blog: www.sophieconran.com.
Sophie’s Colston Bassett Stilton stuffed mushrooms are a fabulous spring-time lunch with some crusty bread and a crispy salad or perfect as an easy (cheese-y) canape for dinner parties.
Portobello mushrooms are deliciously rich and when combined with the creaminess of Colston Bassett Stilton, it is a match made in heaven.
Colston Bassett Stilton stuffed mushrooms
- 2 Cloves of garlic, finely chopped
- 50g butter
- 4 Portobello mushrooms
- 35g of Walnuts cut into quarters
- 75g Crumbled Colston Bassett Stilton
- A handful of flat leaved parsley, chopped
- Pre heat the oven to 180*C
- In a large frying pan over a medium heat melt the butter and gently fry the garlic for 3 to 4 mins without browning.
- Lift the garlic out of the pan with a slotted spoon and reserve in a bowl.
- Add a dash of water and the mushrooms to the garlic butter and cover with a lid.
- Gently cook for 5 mins on both sides.
- Place the mushrooms in an ovenproof dish. Reduce the mushroom liquid in the pan to a thick buttery sauce and add to the garlic, stir through the walnuts, parsley and Stilton, then pack the mixture into the mushroom cups and place in the oven for 10 minutes or until the cheese is bubbling.
- Serve with a fresh salad of herbs with green leaves and a lemon vinaigrette.
Colston Bassett Stilton
SRP: £17.00 – £24.00 per kg.