Stilton-Stuffed Mushrooms with Cranberry Relish

Bite-sized stuffed mushrooms with oozing Stilton centers, served with fresh herb salad and a tangy homemade cranberry relish.

Vegetarian Appetiser Mushrooms Deep Fried Stilton Cranberry

Estimated Nutrition

Calories

381.8

kcal / serving

3054.5 kcal total

Carbs

27.3g

per serving

218.4 g total

Fat

25.7g

per serving

205.8 g total

Protein

12.8g

per serving

102.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

CondimentsSauces

tbsp

Balsamic Vinegar

tbsp

Red Wine Vinegar

Dairy

200

Stilton Cheese

crumbled

piece

Egg

free-range, beaten

Fruits

100

Cranberry

GrainsCereals

100

Plain Flour

100

Breadcrumb

fresh

NutsSeeds

Basil

fresh

Chive

chopped, fresh

Parsley

fresh

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

300

Vegetable Oil

for deep frying

tbsp

Olive Oil

tbsp

Olive Oil

for the relish

Vegetables

piece

Mushroom

stalks removed and discarded

200

Spinach

fresh

piece

Onion

chopped

Method

Mix basil, chives, parsley, and spinach with balsamic vinegar, olive oil, and seasoning.

Fill each de-stalked mushroom with crumbled Stilton cheese.

Plate the salad, top with fried mushrooms, and spoon relish over them.

Sauté onion, vinegar, sugar, and cranberries in oil for 6 minutes.

Heat vegetable oil in a deep saucepan until a bread cube sizzles and turns golden.

Deep fry mushrooms for 4 minutes until golden-brown and drain on paper towels.

Coat each mushroom in flour, then beaten egg, then breadcrumbs.