Serves 4 | Prep & Cook Time: 30 Mins | Vegetarian • Gluten-Free

Ingredients:

  • 500g button mushrooms, fresh and plump
  • Salt and pepper, to taste
  • 2 tbsps olive oil, for a silky touch
  • 200g blue cheese, crumbled, offering a bold and tangy contrast
  • ¼ cup (10g) parsley, chopped, plus extra for garnish
  • ½ cup (60g) walnuts, roughly chopped, for a delightful crunch

Instructions:

  1. Set your oven to 180°C (356°F) and let it preheat while you prepare the ingredients. Line a baking tray with greaseproof paper, creating a non-stick surface for your mushrooms to bake on.
  2. Gently remove the stems from the mushrooms, taking care not to damage the caps. Keep the stems for later use.
  3. Neatly arrange the mushroom caps stem-side up on the prepared baking tray. Sprinkle them with a pinch of salt and pepper for seasoning.
  4. Grab a medium frying pan and heat 1 teaspoon of olive oil over medium heat, setting the stage for your mushroom stems.
  5. Chop the reserved mushroom stems and add them to the sizzling pan. Season with salt and pepper, and sauté for 5-7 minutes until they’re tender and aromatic. Allow the stems to cool for a moment.
  6. In a large mixing bowl, combine the crumbled blue cheese, chopped parsley, and cooled mushroom stems. Drizzle the remaining olive oil over the mixture and blend everything together, creating a rich and flavorsome filling.
  7. Now, it’s time to stuff your mushrooms! Gently take a portion of the filling with your fingers and carefully stuff each mushroom cap, ensuring a generous amount of filling in each one.
  8. Place the stuffed mushrooms into the preheated oven and cook for 15 minutes, or until they’re golden brown and irresistibly tempting.
  9. To finish, top your grilled mushrooms with the chopped walnuts and a sprinkle of parsley, adding a final touch of elegance and crunch.

Serve these Grilled Mushrooms with Blue Cheese as a delicious appetizer, side dish, or even the main course for a light and satisfying meal. Enjoy!