Stuffed Mushrooms With A Cheese And Onion Crumb

Portobello mushrooms with an oozy artichoke centre and Cheese and Onion Crumb. Not your usual BBQ affair but it will be now!

Key Details

  • Serves: 4-6 people
  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Difficulty: Easy

Ingredients

  • Leckford Estate portabellini mushrooms
  • 80g Waitrose Davidstow Cornish Cheddar vintage strength 7
  • 80g breadcrumbs
  • 1/2 red onion
  • Handful of parsley
  • Waitrose french butter with sea salt crystals
  • Waitrose Summer artichoke dip

  • Leckford Estate portabellini mushrooms
  • 80g Waitrose Davidstow Cornish Cheddar vintage strength 7
  • 80g breadcrumbs
  • 1/2 red onion
  • Handful of parsley
  • Waitrose french butter with sea salt crystals
  • Waitrose Summer artichoke dip

To a blender add your cheddar, onion, parsley, and breadcrumbs. Blitz into a crumb and set aside.

Remove the stalk from your portobellini mushrooms and pop onto the hot grill with a small knob of butter in the centre. Cook until the butter has melted.

Top with a spoonful of artichoke dip and a generous pile of cheese and onion crumb. Cover with a lid or cloche and cook for 4-5 minutes until the crumb has turned golden. Done!

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