Stuffed Stilton Mushrooms!

2

A perfect wintery lunch! This is one of Nigel Slater’s favourites.

For 2

2 large portobello mushrooms, peeled and the stalk removed

3 knifefuls of unsalted butter – about 75 gm

A little water

A pinch of dried thyme

Some crumbled blue stilton – or any blue crumbly cheese really

A handful of chopped walnuts

All you do – pop a casserole dish on a medium heat, add the butter and when it melts add enough water to cover bottom of the dish. 

Add the mushrooms, gill side up – obviously! Sprinkle a little thyme onto each.

Pop on a lid and tuen the heat low. Let it bubble away for ten minutes – remove lid and spoon a little of the juice onto each mushroom. Lid goes back on for ten more minutes.

Then remove lid. Take pot off the leat and crumble stilton cheese onto top of each mushroom til the surface is covered. Then add several pieces of chopped walnuts onto each.

Pop back on the heat and whack it up high – after about 5 minutes the stilton will start to melt and the sauce will be bubbling and thickening.

When it has just melted, use a slotted spoon to remove the mushrooms onto a plate and spoon over the juices and any walnuts that have escaped!

See with crusty breadA winter lunch to impress. Can also be used as a side dish to a nice juicy steak!img_8120-jpg