Stuffed field mushrooms

Posted by Mandy Dodson on Sunday, 14th of February 2010

These mushrooms are a fantastic starter or doubled up for a terrific main course

 Ingredients:

6oz of grated mature cheddar

1 heaped teaspoon of whole grain mustard

2 tablespoons of either a real ale or stout (I have even used sherry or brandy)

1 egg

A splash of Lea and Perrins Worcester Sauce

4 large field mushrooms  

Method:

Mix cheddar, mustard, ale, egg and Lea & Perrins Worcester Sauce together in a bowl. Place mushrooms onto a baking tray, fill mushrooms with the cheese mix and bake at 180 for 10 - 15 mins until golden brown.

These are great served on a bed of wilted kale or spinach

Submit your Recipe!