Garlic and Blue Cheese Stuffed Portobello Mushrooms

There's no real recipe for these as they are so very simple to make.  Lovely portobello mushrooms stuffed with garlic, red chilli for a little heat and blue cheese.  All topped with crispy panko breadcrumbs.

I used Dolcelatte - an Italian soft blue veined cheese as it melts so easily. 
I wont bother with correct measurements for ingredients for this as it depends on how many your making.  Just pack what you can into those mushrooms!

You will need:
Portobello mushrooms
garlic - very finely chopped
a little red chilli - de-seeded and very finely chopped
blue cheese such as Dolcelatte - sliced into small cubes
Japanese panko breadcrumbs - or make your own by toasting breadcrumbs in a dry pan stirring so they don't burn till they're lightly golden
olive oil for drizzling

How to do it:
Pre-heat your oven to 200C/400F of Gas 6
Stuff the mushrooms with the ingredients in the order they're listed above.
Pop the mushrooms into a shallow baking dish, drizzle with a little olive oil and bake for about 15 to 20 minutes - keeping an eye on them so they don't over cook.

Remove from the oven when the cheese melts and the mushrooms are piping hot and serve straight away with whatever you fancy.


  1. Oh yum! They look so good Jan! xxoo

  2. I have been looking for delicious ways to stuff portobellos.


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