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    Stilton and Walnut Mushroom Parcels

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    Stilton and Walnut Mushroom Parcels

    With its creamy texture and intense flavour, Waitrose Select Blue Stilton works perfectly with nuts and mushrooms. Served on a bed of Waitrose Solo Rocket, this also makes a substantial starter.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 2 tbsp chopped fresh thyme
    • 8 large flat, evenly sized mushrooms
    • 1 tbsp olive oil
    • 1 shallot, peeled and chopped
    • 100g pack Waitrose Walnut Pieces, finely chopped
    • 100g fresh white breadcrumbs
    • ¼ tsp freshly grated nutmeg
    • 3 tbsp milk
    • 2 tbsp chopped fresh parsley
    • 100g Waitrose Select Blue Stilton, thinly sliced
    • 2 tbsp extra virgin olive oil
    • Fresh thyme sprigs to serve
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Trim the stalks from the mushrooms.
    2. To make the stuffing, heat the olive oil in a small frying pan and cook the shallot over a medium heat for 3-4 minutes, or until soft. Mix with the walnuts, breadcrumbs, nutmeg, milk and chopped herbs. Season well.
    3. Divide the stuffing into 4 and spoon into the cavity of 4 of the mushrooms. Top with slices of Stilton and cover with the remaining 4 mushrooms. Tie each mushroom parcel quite tightly with fine kitchen string and place in an oiled baking dish. Drizzle with the extra virgin olive oil and bake for 20 minutes, or until the mushrooms are cooked through. Serve, garnished with thyme sprigs.

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    Cook's tips

    You can also use this stuffing with other vegetables, or double the amount and cook in a loaf tin.


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