Stuffed mushroom with nduja and Cashel Blue

By Mark Moriarty

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Ingredients:

  • 4 large portobello mushrooms
  • Itbs vegetable oil
  • Sea salt and black pepper
  • 2tbs nduja paste
  • 30g butter
  • 70g breadcrumbs
  • 60g Cashel Blue cheese, crumbled, plus extra for garnish
  • Handful picked mint leaves, for herb salad
  • Handful picked parsley leaves, for herb salad
  • Olive oil, to dress the herb salad

Step-by-step:

  1. Preheat the oven to 200 degrees.
  2. Peel the portobello mushrooms and remove the stem. Drizzle lightly in vegetable oil, then season the mushrooms with salt and pepper. Place on an oven tray and roast in the oven for 10 minutes at 200 degrees, then remove from the oven.
  3. While the mushrooms are roasting, add the nduja and butter to a small saucepan and place on a low to medium heat to melt down. Then stir in the breadcrumbs and cook for two minutes on a low heat, stirring regularly, before adding the Cashel Blue cheese.
  4. Stir the mix lightly for another minute until the cheese begins to melt through the crumbs and the crumbs have soaked up the nduja and butter, then remove from the heat.
  5. Spoon the breadcrumb mix into the mushrooms, then place the mushrooms back in the oven to cook for another 10 minutes at 200 degrees until golden brown.
  6. Remove the mushrooms from the oven, add some more crumbled cheese on top, if desired, and serve with a mixed herb salad.
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© 2026 Cashel Farmhouse Cheesemakers (J&L Grubb Ltd).
Created by TrueOutput:

Cashel Blue

Can be enjoyed by those sensitive to Lactose - Did you know the lactose, i.e the natural sugars in the milk, are fermented out over time.

Ingredients: Pasteurised cow’s MILK, salt, rennet, starter cultures and Penicillum Roquefortii.

Allergy Advice: Contains milk

Cashel Blue®
Country of Origin: Ireland
Established: 1984
Milk Type:  Whole Cow’s Milk
Pasteurised: Yes
Rennet: Vegetarian
Style: Semi-Soft, Blue
 
Nutritional Information:
Typical values per 100g:
Energy - 1444kJ / 348kcal
Fat – Total Fat: 28.8g
Saturated Fat: 18.4g
Monounsaturated Fat:7.2g
Polyunsaturated Fat:0.8g
Trans Fats: 1.0g
Carbohydrate (by difference): 0.9g
Sugars: 0.2g
Protein: 20.4g
Salt: 2.0g