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Stuffed Mushrooms


I absolutely love mushrooms in any shape or form. Once combined with cream and cheese you have a heavenly blend. This is a great appetizer that will definitely impress your family and friends. I used Forestiere mushrooms, but really most mushrooms will do the trick.


  • 250 grams Forestiere mushrooms
  • 1 small white onion (finely chopped)
  • 2 cloves of garlic (crushed)
  • 40 ml white wine (1 shot)
  •  50 grams Gorgonzola cheese
  • 50 grams cheddar cheese
  • 3 spring onions
  • 150 ml double cream
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped parsley
  • salt and white pepper
  • a little bit of nutmeg
  • Knob of Butter


  1. We need to begin with our stuffing. Remove the stems from the mushrooms and finely chop them. 
  2. Add 1 tablespoon of extra virgin olive oil in a frying pan and sauté gently the white onion and the garlic, followed by the mushroom stems. 
  3. Add the white wine and allow a minute for the alcohol to evaporate, then add the cream. 
  4. Once it boils, remove from the fire and season with salt, pepper and a bit of freshly ground nutmeg. 
  5. Add in the Gorgonzola and the cheddar, followed by the spring onions and the parsley.
  6. Now put a generous dollop of the stuffing in each mushroom and place them in a small baking tray
  7. Put a little bit of butter around the mushrooms and add enough water to just cover the bottom of your tray.
  8. Place them in a preheated oven at 200 Celsius and bake for about 15 minutes
  9. Serve immediately and don’t forget to drizzle plenty of the juices in the tray on top of the mushrooms as you serve. It is great for dipping some crispy bread. 


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