Crowdie Stuffed Mushrooms

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

(serves 2)

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)

Olive oil

  • 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.

10 thoughts on “Crowdie Stuffed Mushrooms

  1. 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. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s