Stilton Stuffed Mushrooms Jamie Oliver Recipes

BAKED MUSHROOMS STUFFED WITH RICOTTA (FUNGHI AL FORNO RIPIENI DI RICOTTA)

Steps:

• Preheat your oven to 220ºC/425ºF/gas 7.
• Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.
• Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper.
• Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
• Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden - about 15 minutes.
• Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

STILTON STUFFED MUSHROOMS.

Steps:

• Heat the oil in a pan and add shallots. Cook on a low heat until the shallots brown and begin to soften.
• In a bowl mix together the breadcrumbs, shallots, Blue Shropshire cheese and herbs. Mix until well combined.
• Peel and remove the stems from the mushrooms and divide the stuffing mix between the mushrooms – lightly pressing the stuffing into the base of the mushrooms.
• Place the prepared mushrooms onto a baking tray and bake in the oven for 30 minutes or until the breadcrumbs have turned golden and the cheese has melted.

THYME GRIDDLED MUSHROOMS

Steps:

• Heat a heavy griddle pan on the stove. Slice the bottom off each mushroom, then place the tops on the griddle, flat side down. Wrap some string around the thyme to make a brush. Put the brush end with a large pinch of salt in the mortar and then bash, adding about 5 teaspoons of extra-virgin olive oil and the white wine vinegar. Add a bit more salt and pepper.
• Using the thyme bundle as a brush turn the mushrooms over and brush with the thyme oil, keep dabbing them while they are cooking. When the mushrooms are cooked, place them on a serving plate and sprinkle them with the parsley, chilli, and lemon zest. Squeeze over the lemon juice and drizzle with extra-virgin olive oil. Add a little balsamic vinegar, if you like.

STILTON AND GARLIC MUSHROOMS

Steps:

• Preheat the oven to 190c/gas 5.
• Fry mushrooms and garlic in the butter, stirring until beginning to soften.
• Gradually add the cream and boil gently for 2-4 mins until starting to thicken.
• Season with salt & pepper to taste, and divide the mixture between two individually sized ovenproof dishes.
• Crumble stilton over the top of each dish, and place in the oven for approx 10-15 mins until the stillton is melted and bubbling.
• Serve with chunks of crusty bread.