Stilton Stuffed Mushrooms with Garlic Breadcrumbs

  Posted on August 6, 2010  by Leslie Blythe  2 comments

A Garlic-less Event

I am catering a party this weekend and here is one of the hors d’oeuvres that I am making. Don’t worry Dad (my client), I will take out the garlic for you!

Stilton Stuffed Mushrooms with Garlic Breadcrumbs

Serves 8

2 lbs mushrooms, stems removed
6 cloves of garlic, finely chopped
1 cup butter, melted
Juice of 1 lemon
8 oz Stilton cheese, crumbled
1 cup walnuts, chopped
3 cups white bread crumbs
2/3 cup parmesan cheese, grated
4 Tbs parsley, chopped
Salt and pepper

For the Sauce
1 cup fromage frais or plain Greek yogurt
1 bunch of chopped fresh herbs
1 Tbs Dijon Mustard

Preheat oven to 400˚ degrees. Place the mushrooms in a casserole dish and sprinkle with half of the garlic.  Drizzle with ¼ cup melted butter and the lemon juice.  Season with salt and pepper, and bake for 15-20 minutes.  Remove from the oven and let cool.

Cream the crumbled Stilton with the chopped walnuts and mix in 2 Tbs of the breadcrumbs.

Divide the Stilton among the mushrooms.

To make the sauce, mix the fromage fraise or Greek yogurt with the chopped herbs and the Dijon mustard until thoroughly combined.

Preheat the broiler.  Mix the remaining garlic, breadcrumbs and melted butter together.  Stir in the parmesan cheese, parsley, salt and pepper.  Cover mushrooms with the breadcrumb mixture and broil for about 5 minutes, or until crisp and browned.