Putting the stuffing into mushrooms

A while ago I told you about a dinner to honour the departure of a special friend:  I had great fun dressing the table with things old and new – each with their own story.  The runner a recent gift from the Baroness, the table cloth, one of my mother’s creations, and the placemats from her trousseau and the crystal glasses were another gift to my parents – for their 25th wedding anniversary in 1986.


It was a simple meal, as they often are, including the starter which was a stuffed mushroom.

Not at all difficult to prepare.  Select one large mushroom per person (or two or three if they are small).  Carefully remove the stalks and put the caps onto an oiled baking sheet.  The stuffing consisted of the chopped stalks, blue cheese (Stilton, ‎Gorgonzola or Roquefort) and butter, mixed together and distributed among the mushrooms.  Be generous because the mixture “shrinks” when it’s baked.  Finally chop some bacon or proscuito and sprinkle over the top.  Bake for 20 minutes in a moderate oven (180ºC) and then finish off under the grill for 5 to 10 minutes or until the bacon has crisped up.

Serve on individual plates garnished with fresh, chopped parsley.



One could also serve stuffed mushrooms as a light meal, but then I’d be inclined to make the stuffing a bit richer, like this one, accompanied by a green salad and some fresh, crusty bread.

© Fiona’s Favourites 2015

17 thoughts on “Putting the stuffing into mushrooms

    1. Ah, that’s a good idea! I’m not doing risotto as often as I used to since I gave up bread & potatoes (to good effect, I might add). However, perhaps I should reconsider…

      I gather you’re home safely?

      See you next time you’re here!


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