Stuffed Mushroom Duo

by di Mar 05, 2015 0 comments

Stuffed Mushrooms is a dish that I make regularly.
Field mushrooms are plentiful (and affordable) at certain times of the year and when they are, its stuffed mushroom time.
Fillings vary depending on what I have at hand and mushrooms are so forgiving that you can afford to experiment a bit so don’t be scared.

The mushrooms I used for this were huge. I don’t like to think where they came from and what led them to be the size they were but it was winter and I was looking for something different. They were about 6 inches (15 cm) in diameter.

I made a duo of fillings as we (husband and I) were divided on what we wanted, so we split them and had the best of both worlds.

Stuffed mushrooms are easy to make ahead and pop into the oven when you need them.
They will also last in the fridge for a day or two before cooking as well

For the Blue cheese and Feta: try to find a cheese that is not too salty like Roquefort. I used a creamy blue d’Auvergne.
The feta is salty enough in it’s own right and too much will ruin the balance.
If you’re looking to add some freshness in with the cheeses you could always add some chopped celery, peppers and maybe even a dried raisin or two.

For the Balsamic Onion and Thyme: more thyme is a good thing; it really works with the balsamic. You can always drop some minced garlic into the mix and if you’re looking for a dreamy finish top it off with a dollop of cream cheese mixed with cracked black pepper.

This is the Blue Cheese, Feta and Walnut Mushroom

Stuffed Mushroom Duo

Ingredients:

Recipe for 2 people

2 huge field mushrooms – cleaned, stalks removed, chopped into small pieces and divided into two

Blue Cheese, Feta and Walnut
2 tbsp Feta cheese – crumbled
2 tbsp Blue cheese – crumbled
½ chopped Mushroom stalks
2 tbsp chopped Walnuts
1 tbsp chopped fresh Parsley
¼ tsp cracked black Pepper
Olive oil – to drizzle

Balsamic Onion with Thyme
1 Med. Onion – peeled and shredded
½ chopped Mushroom stalks
1 tsp Butter
1 tbsp Olive Oil
1 tsp Brown sugar
1 tsp Balsamic Vinegar
Pinch of Thyme
Fresh ground pepper to taste

The Mix:

Turn oven to 180°c (fan assist), 200°c regular

Blue Cheese, Feta and Walnut:

Mix everything together in a bowl
Place mushroom into an oven proof baking dish
Spoon mixture into centre of the mushroom and press down
Drizzle with Olive Oil

Balsamic Onion and Thyme:

Put butter and olive oil in a frying pan on medium heat and melt
Add Onions, mushroom stalks and thyme and fry for about 5 minutes, stirring often until onions start to turn transparant.
Turn heat to low, add sugar and stir until dissolved
Add Balsamic, mix in and cook for 5 minutes stirring often
Season with fresh ground pepper
Place mushroom into an oven proof baking dish
Spoon mixture into the centre of the mushroom and pack down

Cover baking dish/s with foil and bake in oven for 45 minutes
Remove foil and bake for a further 15 minutes

Serve and enjoy!

Drink This:

This dish is calling out for a light Pinot Noir

Food 2017:

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