Fancy a snack? The world is your oyster, depending on circumstances and availability. The other day I didn’t fancy a meal, lunch in this case but a snack seemed like a sensible option, something small but satisfying.
I went to the kitchen to make a cheese toast but a punnet of mushrooms caught my eye and I thought I would pair them with some of the cheese I had. There were several very small pieces of cheese and this would be a perfect way to use them.
I got some apple wood smoked cheddar out, this cheese has an amazing smooth texture and some roquefort and endive and got to work.
Apple wood smoked cheese stuffed mushrooms
preparation time 10 minutes
cooking time 15-20 minutes
oven 210C or 410F
serves 2 as a starter/snack
- 6 medium sized mushrooms, brushed with the stalk removed
- 2 tbsp fine cubed apple wood cheddar cheese
- 2 tbsp fine cubed red pepper
- 1/4 tsp crushed chilli
- 1 tsp sesame seeds
- a pinch of salt to taste
Mix the cheese, pepper, chilli and sesame seeds. taste with a small pinch of salt. Stuff the mushrooms.
I cleaned another six mushrooms and stuffed them with roquefort cheese, added a pinch of fresh ground pepper and baked the mushrooms until the cheese had melted.
Garnish the roquefort stuffed mushroom with endive and scatter some chives over the other before serving.
I had some filling left over and stuffed the remaining endive leaves with it and the cheese was just as delicious cold.
It was a great snack and a good way to use less cheese and get maximum flavour. The endive leaves also gave a very satisfying crunch along with the bitter note that goes well with cheese.