Recently, Philadelphia ran a competition to come up with a simple recipe using their cream cheese along with some local produce that came from your region. Coming from Shropshire and being vegetarian, the obvious choice for me was to use Blue Shropshire Cheese, a deliciously mild blue veined delicacy!
The recipe I came up with, which had to be ready to eat within 30 minutes and use only six ingredients was Stuffed Mushrooms with red onion, spinach and cream cheese filling, topped with crumbled Blue Shropshire.
Here is a video of me making them...I thought I'd share it. They really are quite delicious!
5 Portobello Mushrooms
150g Cream Cheese
3 Red Onions chopped
75g Baby Spinach leaves
50g Shropshire Blue Cheese
Remove stalks from mushrooms and chop. Fry with chopped onion.
Meanwhile fry the Portobello Mushrooms until cooked through.
When onions are soft add spinach and wilt.
Stir through cream cheese and add breadcrumbs and seasoning.
Top cooked mushrooms with mixture and then crumble over cheese.
Cook at GM 6 for 10-15 minutes until bubbling!
Serve with salad!