These creamy but crunchy stuffed mushrooms and their cooling cucumber dip make a fabulous starter. Serve them with some bread and they'll do for a main course too.

This recipe was given to me by my good friend Martina, one of the best home cooks I know!


  • 15 Open mushrooms about 7.5-10cm (3-4 in) across

  • 4  tbsp  olive oil

  • 1  small onion

  • 1  clove garlic, finely chopped

  • 100g / (3 ½ oz) fresh wholemeal breadcrumbs

  • 50g / (2oz) walnut pieces

  • 3 tbsp  chopped fresh parsley

  • 3 tbsp  snipped fresh chives

  • finely grated rind of ½ lemon

  • 125g / (4oz) stilton, crumbled

  • salt and black pepper

  • 50g / (2oz) Parmesan, freshly grated

  • 7.5 cm piece cucumber, finely diced

  • 100ml / (4 fl oz) crème fraiche


  1. Preheat the oven to 190°C / 375°F Gas Mark 5. Remove the mushroom stems and finely chop together with 3 of the mushroom caps.

  2. Heat 2 tablespoons of the oil in a frying pan, then add the onion, garlic and chopped mushrooms and cook for 5-6 minutes, until soft. Transfer to a bowl, then stir in the breadcrumbs, walnuts, 1 ½ tablespoons each of the parsley and chives, the lemon rind and Stilton. Season well.

  3. Place the 12 whole mushroom caps in a large ovenproof dish or roasting tin and divide the stuffing between them. Scatter with Parmesan, drizzle with the remaining oil. Bake for 30-35 minutes, basting once, until the mushrooms are tender and the tops have browned.

  4. Stir the remaining herbs and the cucumber into the crème fraiche and serve with the stuffed mushrooms.