Stilton Stuffed Mushrooms

Ingredients:

Salted Butter
6 portobello mushrooms
2 shallots, finely chopped
100g white breadcrumbs
250g stilton cheese, crumbled
Store Cupboard - salt & freshly ground black pepper to season
1 Pyrex Non-Stick Oven Tray
1 Pyrex Mixing Bowl

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Remove the stalks from the portobello mushrooms, place the mushrooms onto a Pyrex Non-Stick Oven Tray and on a chopping board finely chop the mushroom stalks.
3. Place a knob of Président Slightly Salted Butter in a Pyrex Frying Pan – add the chopped shallots and mushroom stalks and sauté for approximately 5 minutes. Spoon the mixture evenly between the 6 flat mushrooms.
4. Mix the breadcrumbs, parsley (if using) and stilton cheese together. Generously spoon the breadcrumb mixture on top of each mushroom and season with salt and pepper.
5. Bake in the oven for 20-25 minutes until golden brown and cooked through.