Stuffed Mushrooms with Ricotta & Stilton

Here is a super simple and quick recipe  for stuffed mushrooms that you can knock up as a starter in less than 20mins.  It’s full of oozy, cheesy goodness with a little tang of mustard.

You can prep them ahead of time and serve with some rocket leaves as a pretty starter for a dinner party, or serve as a side with a steak.


Serves 2

  • 2 x portobello mushrooms
  • 2tsp tomato puree
  • 75g of stilton
  • 200g ricotta
  • a couple of sprigs of fresh parsley (finely chopped)
  • 3tbsp breadcrumbs
  • 3tbsp grated parmesan
  • salt & pepper

Pre heat oven to 200º.

Clean the mushrooms and remove the stalk and push them with a little olive oil.  Spread 1 tsp of the tomato puree over the inside of each of the mushrooms.

In a bowl, crumble in the stilton and mix in the ricotta, mustard and parsley.  Combine together until you get an even mixture.  In another bowl combine the breadcrumbs and parmesan.

Spoon the ricotta mixture on to the mushrooms (pile it high!) and sprinkle the breadcrumbs and parmesan on top. sprinkle over a little olive oil.

Pop in the oven for 10mins.  If you need to, pop under the grill for a few minutes to brown the top.

Voila! Creamy, cheesy goodness in 20mins.


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