Blue Cheese Stuffed Mushrooms with Caramelised Red Onion Chutney

Blue Cheese Stuffed Mushrooms with Caramelised Red Onion Chutney

Ingredients (serves 2):

4 big, flat mushroom (preferably Portabello)

200g of Blue Cheese cut into small cubes (St Agur or Roquefort are best but I used Stilton in this one as I had some left over from Christmas)

3 sprigs of fresh thyme

25g unsalted butter

20ml of cold water

1 tablespoon of crushed walnuts

2 teaspoons of finely chopped parsley

A jar of good, caramelised, red onion chutney

A salad to accompany (I used dandelion leaves, rocket, olives and capers drizzled with balsamic vinegar)

The Cooking:

Cut your butter up into chunks (so it melts quicker), and place in a large pan (which has a lid). Turn on a medium heat. Pour in your water, and add the thyme. Place your mushrooms in flat side up (so the cup cooks first) and cook with the lid on the pan for about 10 minutes. Season well. Once they are softened and browned, turn the mushrooms over and cook (with the lid on again) for a further 2 minutes while you cut your blue cheese into chunks. Sprinkle the chunks of blue cheese into the upturned cup of the mushrooms and cover and cook for a further 2-3 minutes or until the cheese melts (or if you prefer, you can place under a grill). Sprinkle with crushed walnuts, finely chopped parsley and a big dollop of caramelised red onion chutney. Not forgetting some of the juice from the pan.