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Stilton, Bacon and Mushroom Starter Item# stbaandmust
Product Description
Stilton, Bacon and Mushroom Starter A great recipe for busy people who are short of time. The strong flavours in the Stilton and bacon give this easy recipe an elaborate feel.
Serving Size: 6
Ingredients
• 1 tablespoon oil • 1 chopped onion • 500g/1 lb baby button mushrooms halved • 12 rashers streaky bacon chopped • 125 grams/4oz blue Stilton cheese roughly chopped • 225g/8oz pack cream cheese • 150 millilitres/1/4 pint double cream • 15 grams pack fresh chives snipped • 75 grams/3 oz fresh breadcrumbs • 2 teaspoons paprika • black pepper
Method
1. Preheat the oven to 190 degrees C/375 degrees F/Gas mark 5. Heat the oil and fry the onions, mushrooms and bacon together until browned. 2. Share between four ramekin dishes. 3. Beat the Stilton together with the cream cheese and cream and stir in most of the chives, reserving a few for a garnish. Season and spoon over the top of the mushroom mixture. 4. Toss the breadcrumbs in the paprika and sprinkle over the top of the Stilton mixture. Cook for 20-25 minutes, until browned and bubbling. 5. Serve hot with small slices of toasted French bread.
Serving Size: 6
Ingredients
• 1 tablespoon oil • 1 chopped onion • 500g/1 lb baby button mushrooms halved • 12 rashers streaky bacon chopped • 125 grams/4oz blue Stilton cheese roughly chopped • 225g/8oz pack cream cheese • 150 millilitres/1/4 pint double cream • 15 grams pack fresh chives snipped • 75 grams/3 oz fresh breadcrumbs • 2 teaspoons paprika • black pepper
Method
1. Preheat the oven to 190 degrees C/375 degrees F/Gas mark 5. Heat the oil and fry the onions, mushrooms and bacon together until browned. 2. Share between four ramekin dishes. 3. Beat the Stilton together with the cream cheese and cream and stir in most of the chives, reserving a few for a garnish. Season and spoon over the top of the mushroom mixture. 4. Toss the breadcrumbs in the paprika and sprinkle over the top of the Stilton mixture. Cook for 20-25 minutes, until browned and bubbling. 5. Serve hot with small slices of toasted French bread.
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