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  • The Wild Foodie

Stuffed and baked Horse Mushrooms

Updated: May 2, 2019

Horse Mushrooms always get my heart pumping. You normally see them before any other mushrooms floating above the green grass like huge white UFO’s. This visibility is due to their size and this is why they are perfect for stuffing! This recipe couples the Horse Mushrooms with strong flavours and is quick and easy to make, perfect for a hungry snack on your return from collecting them! You’ll want large Horse Mushrooms but not so large that they have started to flatten out.

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The Horse Mushroom

Stuffed and Baked Horse Mushrooms


Ingredients:

2 Large but round Horse mushrooms

Half a red onion

1 Tbsp Butter

1 Tbsp Stilton

1 Tbsp Breadcrumbs

Olive Oil

Maldon Salt

Black Pepper


From the garden:

Small bunch of herbs including Parsley, Coriander, Dill, Chives and Thyme or you could go with Wild herbs and use Sorrel, Wild Marjoram, Cow Parsley, Water Mint and Wild Chives


Get the oven on to 200C.


Start by cleaning the Horse Mushrooms, remove the stalks and chop, reserving them until later. Next place the Horse mushrooms onto a baking tray, gill side up. As the mushrooms are quite big we want to be generous with the flavour so divide the butter into two and add the butter to each mushroom. Season with salt and freshly ground black pepper and place a sprig of fresh thyme in both the mushrooms (if the Thyme stalks are a little woody pulls the leaves off and place just the leaves in the base of each of the Horse Mushroom caps.


Place into the oven and bake for 10 minutes.


Whilst the Horse Mushrooms are baking, heat some olive oil in a frying pan, fry the chopped onion for a minute or so and the add the chopped mushroom stalks and cook until soft.


Chop your herbs.


Once the mushrooms have cooked for 10 minutes, spoon the onion and mushroom stalk mixture into the two baked mushrooms and sprinkle each of the mushrooms with the herbs reserving half. Break the Stilton with your fingertips and place on top of the mushrooms. Finally sprinkle breadcrumbs over the top of the cheese, finish with a final swirl of Olive Oil and then put back in the oven until for about 5 minutes, don’t remove until the cheese is melted and bubbling!


To serve, place the mushrooms onto a serving plate and sprinkle over the remaining chopped fresh herbs.


Enjoy with a glass of scrumpy!


Looking for a new Mushroom knife? Check out our great range of Mushroom Knives here.


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