Stilton Stuffed Mushrooms


  • 2 lbs button mushrooms
  • 6 cloves garlic, minced
  • 1 cup butter, melted
  • juice 1 lemon
  • 1/2 lb Stilton cheese, crumbled
  • 1 cups walnuts, chopped
  • 3 cups fresh bread crumbs
  • 2/3 cup Parmesan cheese, grated
  • 4 tbs fresh parsley, chopped
  • 1 cup Greek Yogurt
  • 1 bunch of fresh chopped herbs (your choice)
  • 1 tbs Dijon mustard
  • Preheat the oven to 400 degrees.
  • Remove the stems from the mushrooms.
  • Place the mushrooms in a baking dish and sprinkle half the garlic over them. Drizzle with 1/4 cup of the butter and the lemon juice.
  • Season with salt and pepper and bake for 15-20 minutes. Remove from the oven and let cool.
  • Cream the crumbled¬†Stilton with the chopped walnuts and mix in 2 tbs of the bread crumbs.
  • Divide the Stilton mixture among the bread crumbs.
  • To make the sauce, mix the yogurt with the chopped fresh herbs and Dijon mustard until completely combined.
  • Preheat the broiler.
  • Mix the remaining garlic, breadcrumbs and melted butter together.
  • Stir in the grated Parmesan and chopped fresh¬†parsley. Season with black pepper.
  • Cover the mushrooms with the breadcrumb mixture and broil for about 5 minutes, or until crisp and browned.
  • Serve with the sauce.

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