Scottish Blue cheese & Mushroom Top Hats

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A light pie made with Scottish Blue cheese which is tasty enough to not need any salt, which is good for everyone

What You Need:
– 200g Scottish Blue Cheese
– 4 x Large Field or Portobello Mushrooms
– 200g Double Cream
– 50g Butter Beans
– Sprig Thyme
– 150g Butter
– 1 Shallot
– 2 Pieces Garlic
– Salt and Cracked Black Pepper
– 4 Sheets Filo Pastry

What To Do:
Remove stalk from field or Portobello mushrooms. Coat sparsely with oil, salt, pepper and a herb if you like.
Roast in oven for 10 mins at 180°C / Gas mark 4.
Gently fry off finely diced onion and garlic in butter.
Mush up the butter beans, add the Scottish Blue cheese and splash of cream.
Mix together and place a good dollop on mushrooms.

Filo Pastry
Melt butter and brush each sheet generously, scrunch up to the size of your mushroom Place back into oven and cook until filo is lightly brown and crisp.

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By | 2017-05-30T11:19:54+00:00 February 18th, 2016|Recipes|0 Comments