Stuffed Mushrooms with Stilton


Great for a starter served with salad leaves or an accompaniment to chicken.


8 large open cup mushrooms 
4 tbsp melted butter
Bread crumbs, made with 2 slices seeded bread
2 tbsp chopped parsley
1 tbsp olive oil
1 crushed garlic clove
100g stilton cheese, crumbled
1/2 glass white wine
1 medium onion, finely chopped

Remove mushroom stems and chop. Brush the mushrooms with melted butter lay them on a buttered baking sheet and set aside. Sauté chopped stems, onions, and garlic in oil. Mix other dry ingredients. Add them to melted butter with the Stilton and wine in a sauce pan and stir together. Mold a small amount on the cap. Bake for 20 minutes at 350 F.

Serve warm.