By: Lighterside
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Ingredients
Serves Tool
Serves To:USMetric| 6 | Clove(clv) | garlic, finely chopped | |
| 7 3/50 | Gram(g) | butter, melted | |
| 1 | lemon, juiced | ||
| 7 377/400 | Gram(g) | stilton cheese, crumbled | |
| 6 177499999999999/1000000000000000 | Gram(g) | walnuts, chopped | |
| 7 3/50 | Gram(g) | white breadcrumbs | |
| 1 153/200 | Gram(g) | parmesan cheese, freshly grated | |
| 1 | Pinch(pn) | salt, to taste | |
| 12 | Teaspoon(t) | fresh parsley, chopped | |
| 1 | Pinch(pn) | black pepper, ground | |
| 31 77/100 | Gram(g) | chestnut mushrooms | |
| 7 377/400 | Gram(g) | fromage frais, or greek yogurt | |
| 7 | Bunch(bn) | fresh herbs, chopped | |
| 15 | Teaspoon(t) | dijon mustard |
Preparation
Preheat the oven to 400°F. Place the mushrooms in an ovenproof dish and sprinkle half the garlic over them. Drizzle with 50g of the butter and the lemon juice. Season with salt and pepper, and bake for 15 to 20 minutes. Remove from the oven and leave to cool. Cream the crumbled stilton with the chopped walnuts and mix in 2 tbsp of the breadcrumbs. Divide the stilton mixture among the chestnut mushrooms. To make the sauce, mix the fromage frais with the chopped fresh herbs and the Dijon mustard, until thoroughly combined. Preheat the grill or broiler. Mix the remaining garlic, breadcrumbs and melted butter together. Stir in the grated Parmesan and chopped, fresh parsley and season with plenty of ground black pepper. Cover the mushrooms with the breadcrumb mixture and grill, or broil, for about 5 minutes, or until crisp and browned. Serve immediately with the sauce.
Additional notes
This is a great recipe, however, I left out the walnuts.