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Stuffed mushrooms with blue cheese & walnuts


  • Preheat oven to 200°C.
  • Place the mushrooms in a large oven tray, skin side down. Spray with oil, season and cook in the oven until they collapse and are very tender.
  • Heat 1 tbsp oil in a pan and gently saute the onion until tender. Add the port and cook down to reduce.
  • Combine the blue cheese and walnuts with the onion mixture. Then spoon on top of the mushrooms and cook in the oven for 10 mins or so until bubbling.
  • Serve with lightly dressed, seasoned watercress and good crusty bread on the side.


  • 4-8 large flat mushrooms, peeled & stalks removed
  • olive oil spray
  • sea salt & freshly ground pepper
  • olive oil
  • ½ red onion, finely chopped
  • a good splash of port
  • 200 gm soft blue cheese, crumbled
  • 50 gm chopped walnuts, toasted
  • 1 large handful watercress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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