Stuffed Mushrooms

Stuffed Mushrooms

Another from the vege-vault.  This is a great dinner party entrée or if the mushrooms are enormous it also makes a great main course.  I really do love this dish, it is bulging with flavour and is unashamedly mushroomy.


Large field mushrooms – one per person

100 grams Gruyère cheese, roughly chopped

100 grams Blue cheese (Roquefort, Stilton etc) , roughly chopped

2 gloves of garlic, crushed

2 tablespoons fresh breadcrumbs

2  spring onions, finely chopped

4 Swiss Brown mushrooms, chopped

1 teaspoon Worcestershire sauce

1 tablespoon Brandy

4 anchovies

1 tablespoon parsley, finely chopped

1 egg

Ground black pepper

Pinch of cayenne pepper

Pre-heat oven to 175°C.


Trim out the stems of the field mushrooms and lay them on a baking tray.  Reserve the stems and chop them finely. 


In a small saucepan, cook the spring onions with the garlic and field mushroom stems, as well as the Swiss Brown mushrooms.  Add the anchovies, Brandy and Worcestershire sauce and cook until the anchovies have melted down into the mushroom mix. 

Remove from the heat and stir through the pepper, parsley and egg, then add the cheeses.  Mix into a thick paste, then pile on top of the raw field mushrooms.

Sprinkle over the breadcrumbs and drizzle with olive oil.  Bake in a moderate oven for 25 minutes, or until the field mushrooms are just cooked through and not disintegrating.

Serve immediately.