Crowdie is a soft, light cheese made locally in Ardersier. I love its slightly lemony tang and how versatile it is too. Recently I’ve used it to make a raspberry cheesecake, canneloni and stuffed mushrooms. The latter is perhaps my favourite and has been eaten alongside lots of crunchy salad leaves for lunch this summer.
Crowdie Stuffed Mushrooms
4 field mushrooms
1 small clove of garlic, crushed
1 tblspn chopped parsley
2 tblspn breadcrmbs
3 heaped tblspn Crowdie (or cream cheese if Crowdie is not available)
- Preheat the oven to 180 oC.
- In a small bowl mix together the crowdie, parsley, garlic, and most of the breadcrumbs. Season to taste.
- Cut the stalks out of the mushrooms and add a dollop of cheese mixtre to the centre of each mushroom. Sprinkle with remaining breadcrumbs and brush or spray very lightly with olive oil
- Bake in the oven for 12-15 minutes until the mushrooms are soft and the breadcrumbs are golden.
Or maybe ‘Crowd(i)ed Mushrooms’?
Fab, either way! I’m very fond of cheese. This is just another reason to love the stuff.
Would you add a touch of lemon juice if using cream cheese? Looks delicious!
Lovely! I can never resist mushroom creations. I bet this would be good if one substituted cornmeal for the breadcrumbs too.
Ooh yum, this looks amazing! Really want some mushrooms now … sigh.
Wonderful! I need to try this on the weekend.
Lovely with a toothsome salad, I imagine.
Aforkfullofspaghetti – Love the name!
Gale – Absolutely great idea! If you try it out, let me know if it works. 🙂
Lisa – Something I’ve never tried but shall. Thanks!
Domestikate – I get mushroom cravings too. What’s that about?
Lucy – I though so. 🙂
These look scrumptious. Yum. I wonder if the filling would work in heirloom tomatoes? I was admiring some beauties at the market last night.
Well you know how much I love mushrooms, so this recipe is spot on for me 🙂
Thanks for the recipe and the great photo!