Portobello mushrooms with blue cheese
Stuffed Portobello mushrooms are the perfect snack or side when you’re entertaining guests. With every bite, you get the crunch on the outside and the delicate creamy Windsor Blue on the inside. Stuff them ahead of time and bake when you’re ready.
Ingredients
Method
Ingredients
- 4 small portobello mushrooms or 2 large portobello mushrooms, stalks removed
- 50g Whitestone Windsor Blue
- 50g panko breadcrumbs
- 1 small cup of parsley, finely chopped
Method
- Preheat the oven to 200C.
- Clean the mushrooms using a paper towel and then gently remove the stems.
- Arrange the mushrooms on an oven tray, top sides down. Stuff each mushroom with a layer of Windsor Blue.
- Bake mushrooms for 12 minutes, or until you see the top of the mushrooms turning soft and dark in colour and the cheese has melted.
- Sprinkle a handful of panko breadcrumbs on top of the cheese and cook until golden, approx. 8 minutes.
- Remove from the oven and allow to cool. Garnish with parsley and serve warm.