Stilton and cranberry stuffed mushroom
28 Dec 2022
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
This Stilton and cranberry stuffed mushroom recipe is useful to use up Christmas leftovers. I made it with cranberry sauce with port & ginger, but you can use your own, just add a drop of Port to it. If you want to use up raw cranberries, cook them for 5 minutes with a drop of orange juice, little sugar and port until you get a thick sauce. Let it cool a bit and you’re ready to use it with the recipe. Serve it with a crispy salad.
Ingredients
- 4 large portobello mushrooms
- 4 Tbsp cranberry sauce
- Stilton cheese
- 1 tsp Port
Instructions
- Preheat the oven to 190°C. Lightly oil a baking tray.
- Wipe the mushrooms clean, then remove the stems.
- Spread 1 Tbsp of cranberry sauce onto each mushroom, then top with crumbled cheese. The cheese should cover the sauce completely.
- Put the tray into the oven for about 15 minutes until the mushrooms are tender and cheese has just melted.
- Serve warm.
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Categories
- Meal Type: - Bake - Leftovers - Lunch - Main - Quick & Easy - Seasonal - Side
- Cuisines: - British
- Occasions: - Christmas
- Ingredients: - Berries
- Health and Diet: - Egg Free - Gluten Free - Nut Free - Vegetarian
- Skill Levels: - Easy
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