Golden Mushrooms stuffed with Blue Cheese Recipe

If you’ve visited my blog before, you’ll know that my inspiration comes from many different sources. Whether it be something I saw at the farmer’s market or a weird craving I had in the middle of the night, the origin of each and every one of my recipes comes from somewhere.

Seriously, don't bother spending money on exotic wild mushrooms for this, it's more than just fine with plain old cremini's. Also, the bottom of the pan will want to scorch so be careful. But this is sooo good! I had some roasted garlic to hand and added it into the cheese sauce. Bursting with flavor, this dish is any food lovers delight.

Preparation Time: 20 mins
Cooking Time: 30 mins
Serves: 4

For the mushrooms
300 ml vegetable oil
40 mushrooms
200 g blue cheese
100 g plain flour
3 eggs
100g breadcrumbs

For the Salad:
80 g fresh basil
50 g chopped fresh chives
80 g fresh parsley
200 g spinach
3 tbsp balsamic vinegar
3 tbsp olive oil
salt and freshly ground black pepper

For the Cranberry Relish:
2 tbsp olive oil
1 onion, chopped
4 tbsp red wine vinegar
6 tbsp brown sugar
100 g cranberries

Instructions:
1, For the mushrooms, heat the oil in a deep heavy based saucepan.

Remove the stalks from the mushrooms, creating a small pocket and place a spoonful of crumbled blue cheese into each mushroom.
Put the flour, beaten egg and breadcrumbs into three separate bowls and dip each mushroom into each bowl in sequence, shaking off any excess.
With a large spoon, carefully place the mushrooms into the hot oil and deep fry for 3-4 minutes, until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
For the salad, put the basil, chives, parsley and spinach into a large salad bowl. Drizzle with the balsamic vinegar and oil dressing. Add the salt and freshly ground black pepper and mix well.
For the cranberry relish, heat the oil in a saucepan, place the onion, vinegar, sugar and cranberries into the pan and cook for 5-6 minutes.
To serve, place the salad onto a plate with the mushrooms on top and the relish on top or to one side.