This is the last Christmas post. Promise.
Mushrooms, stuffed with blue cheese, coated in breadcrumbs and roasted until golden. Simple as that.
I tried a recipe from my pile of cookbooks a few months ago where an egg was cracked into a Portobello mushroom and baked until they were both supposedly cooked and I wasn’t a huge fan – I loved the concept but I was faced with the dilemma of having a runny egg and undercooked mushroom or a cooked mushroom with an overdone egg; double edged sword in my opinion.
But I took the idea and ran with it regardless. For this dish I used brown button mushrooms which are smaller than Portobello so they cooked faster and I knew the cheese would be fantastic at any consistency.
I began with about 15 mushrooms, peeled and stalks removed, I mixed 100grams of Danish blue vein cheese with a dollop of Greek yoghurt until it was nicely combined and relatively smooth. Next, I put them in the fridge so the cheese could set and had another glass of champagne.
I then proceeded to coat the mushrooms in whisked egg and rolled them in a mixture of panko breadcrumbs, flour, salt and pepper before roasting them in a hot oven for about 20 minutes.
What I like about panko breadcrumbs above everything is their size; they aren’t as fine as regular breadcrumbs and maintain a nice crunch after cooking instead of absorbing too much moisture.
I want to be able to say that this dish is wonderful hot or cold, and would make a great accompaniment to a cheeseboard or meze plater, but all of the ones I prepared had vanished seconds after the dish was placed on the table – an excuse to make them again, I say!