Stuffed Button Mushrooms

Stuffed Button Mushrooms filled with Blue Cheese topped with Mozzarella, Crispy Onions and Red Pepper from Simple Tasty Healthy by PW

Fantastic for a starter or make a few more for a different kind of evening meal. These are so moorish you will definitely be back for more!

Preheat the oven to 180. 


For the mushrooms

  • 16 mushrooms (stem removed) 
  • 200g blue cheese
  • 200g mozzarella
  • 8 tablespoons of olive oil
  • Salt and pepper 

For the garlic and red pepper mayo

  • 2 egg yolks
  • 1 tablespoon of Dijon mustard
  • 250 ml of sunflower oil
  • Juice of 1 lemon 
  • 1 teaspoon of garlic powder
  • 1 large red pepper (finely diced)

The crispy onions 

  • 2 cups of self-raising flour 
  • 1 teaspoon of salt and white pepper 
  • 1 teaspoon of smoked paprika 
  • 1 large onion (peeled and finely diced) 
  • 300 ml of canola or sunflower oil 



  1. In a large electric food mixer with a mixing bowl, whisk together the egg yolks and the Dijon mustard for a couple of minutes. Turn down the speed of the mixing bowl and very slowly add the oil this will help form a mayo.
  2. Transfer to a large bowl.
  3. Add the lemon juice and salt and pepper and finely diced red pepper. 

The Crispy Onions

  1. Heat the oil gently. Add the onions and soften on a low heat. Sieve the flour into the pan.
  2. Fry in the oil for a minute and drain on some kitchen paper.
  3. Transfer to a bowl and keep to the side. 

The Mushrooms

  1. Dice the blue cheese roughly and place into each of the mushrooms.
  2. Slice the mozzarella and place on top (grated is also fine)
  3. Drizzle a little olive oil over the top and season with salt and pepper
  4. Cook in the oven for 10 mins until the cheese has melted. 

The Salad

In a large bowl add 800g mixed leaf salad. Mix a drizzle of olive oil and salt and pepper to taste.

The presentation – on a large plate spread out the salad and once the mushrooms are cooked place on top of the salad and sprinkle with the crispy onions. Place the mayo to the side and serve.

For more Guest recipes


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