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Collier’s Cheese Stuffed Mushrooms

Collier’s Cheese Stuffed Mushrooms
Serves 2
This is a bit like a mushroom Welsh Rarebit. Tasty and comforting, it makes a satisfying supper dish or is stylish enough for a starter.
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  1. 1 tbsp olive oil
  2. ½ red onion, finely chopped
  3. 1 clove of garlic
  4. 2 flat Portobello mushrooms, stalks removed
  5. 5 small cherry tomatoes, roughly chopped
  6. 100g Collier’s Powerful Welsh Cheddar, grated
  7. 1 tbsp parsley, roughly chopped
  8. Zest of half a lemon
  9. Salt and pepper
  10. 30g chunky bread crumbs
  1. Heat oven to 180° C / 160°C Fan / Gas Mark 4.
  2. In a frying pan, add the oil, and gently fry the onion and garlic until soft. Set a side to cool.
  3. Place mushrooms into a dish and drizzle with a little olive oil.
  4. In a bowl combine the tomatoes, half the Collier’s Cheddar, parsley, lemon zest, salt and pepper and cooked onions and garlic.
  5. Pile the filling into the mushrooms. Mix the remaining cheese and breadcrumbs together and sprinkle over the top.
  6. Drizzle with a little more olive oil and place in the oven for 20 minutes or until the mushrooms are cooked and the cheese is a golden brown.
  1. Serve with a green salad.
Collier's Powerful Welsh Cheddar http://www.collierscheese.com/wp/
Written by Collier's

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