Sometimes Life Isn´t Too Short to Stuff a Mushroom

Now that I have some semblance of normality cooking back into my cooking life, it´s fun to start enjoying foods that are not so readily available to us in Spain. Stilton cheese (that beautiful, pungent English blue cheese) for one. And bizarrely flat mushrooms – we don´t get much mushroom choice available locally Up the Mountain unless we go foraging.

To go with an amazing T-Bone steak for Big Man (what else) and a fillet steak for me, I made some delicious mushrooms stuffed with spring onion, stilton and dolcelatte. Another simple dish, but oh so good with the beautiful local beef available here in East Sussex.

Ingredients (to stuff 2-4 flat mushrooms, depending on the size of your mushrooms)

  • About half a cup of coarse, fresh breadcrumbs (I made mine from day old ciabatta)
  • The finely chopped stems of the mushrooms
  • About 75g of cheese (I used a mixture of stilton and dolcelatte)
  • 2 medium spring onions finely sliced
  • 1 fat clove of garlic, crushed
  • Salt and pepper
  • Olive oil

Start by drizzling a little olive oil into each mushroom. Mix all the other ingredients together, season to taste and divide it between the mushrooms. Press the filling down a little and then drizzle a little more oil over the top.

Bake in a hot oven for about 15 minutes until the mushrooms are soft and the stuffing starts to crisp. Delicious as a side dish or a starter.

And for anyone feeling brave..take a look at the old kitchen/bathroom in house number two. Eek!

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63 thoughts on “Sometimes Life Isn´t Too Short to Stuff a Mushroom

  1. House Number TWO! well i think you need more than a stuffed mushroom or two, tasty tho they would be.. I have unfollowed and followed you to try and get you back in my email.. fingers crossed! c

  2. Steak and cheesy mushrooms is about as good as it gets. I cannot wait to see what you do with this kitchen. Eep…very exciting.

  3. Stilton is definitely one of the best British cheeses – a really special flavour. It looks as though you made delicious use of it here. And you’ve made a good start on the second house – it always has to get worse before it gets better. Bon courage!

  4. a good bluey cheese with steak & mushrooms is like the ultimate good meal 🙂 And yes- eek to your kitchen and bathroom! Can’t wait to see what it looks like when it’s done.

  5. Have always loved making and eating stuffed mushrooms: haven’t put as strong cheese in methinks, but this DOES look moreish!! Another recipe for the files!!

  6. Mushrooms are the best… and we’re almost into mushroom-finding-season. Although I usually insist on trekking round the fields with our plastic bags and our field spotter guides, we pretty much end up convincing ourselves that every fungi we come across will give us heart palpitations and therefore come home empty handed!! x

  7. The mushrooms look great. There are some fields above us that look like they may well provide us with some tasty field mushrooms in the coming weeks. I love the Autumn and being able to cook homely foods again! Cracking day here hope you are able to get out and about. Don’t work too hard!

  8. This is my kind of dinner, Tanya! Steak with mushrooms. YUM! Your photo of the mushroom cap with the melted cheese has me thinking that I need to get to a grocery store. Yes, there’s a great deal of work needed in kitchen no.2 but I’ve seen what you did with kitchen no. 1. No. 2 will look great once you’ve worked your magic. Guaranteed.

    1. I´m really looking forward to kitchen no 2 – it will have space for a table, which is much nicer and we´ve learned so much from no 1! Go on now, get down to that grocery store 🙂

  9. Funny how we crave food from other places! I do love stilton too but you need a small mortgage to get it here. Good luck with the renovation, the photo is a bit scary.

  10. Turn that frown upside down girl! Think words like “Steampunk”‘; “retro” and “old school” with regards to that bathroom (in other words, think like a real estate agent ;)). Stuffed mushrooms look delicious 🙂

  11. Life’s never too short to stuff a mushroom! I have to say – stilton is a flavour I never really “grew in to”, but I love it when it’s cooked – with mushrooms is a fantastic way of serving it – the flavours complement each other very well.

  12. Stilton, mushrooms and cheese, now that is a delicious dinner. I hope you aren’t getting spoiled with all the ingredients that are now readily available to you. Are you going to keep the fireplace in the kitchen. We have one in our New Hampshire house. It is the favorite spot for all our visitors to sit in front of while we cook for them.

    1. We´re currently trying to work out how to configure the kitchen, sadly as the house in a town, there´s not much call for open fires 😦 If I were to be living here though…I´d have turned it into a feature!

  13. Eek is right!! You are a brave pair but you do an amazing job! I love stuffed mushroom caps.. I tried to make some stuffed portobello this summer.. but after cooking they went flat as a pancake and lost their shape. Maybe I didn’t have a hot enough oven?? Yours look scrumptious.. as always:) xx

    1. It´s a fine line with mushrooms – too little cooking and they stay hard, too much and they collapse. Try drizzling a little oil or wine into the cap before you stuff it – that extra moisture can help soften it quickly so that it cooks without collapsing!

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