Preparation time: 30 mins | Cooking time: 20 mins | Serves: 2
Stuffing things is fun, and if you’re entertaining, it can make a meal al the more special. Our friend Mickey Ffrench Davis made up these delicious stuffed mushrooms in the Beechmount farmhouse kitchen, where Cashel Blue was born.
Making a traditional stuffing traditionally implies making a Sunday roast – but there’s a world of possibilities with vegetarian cooking.. For this stuffing Mickey uses fresh herbs from the garden with pine nuts, olive oil and a little beaten egg.
Another nice thing about making stuffing is that you can use up any old hardened bread that you have.. A great way to eliminate food waste and alleviate some of the guilt of letting that bread go hard in the bread bin!
The caramelised red onions combined with the savoury creamy notes of the Cashel Blue cheese are what makes this dish special. Also they are hidden below the stuffing and add a great surprise when you dig into this dish.
Once the dish goes into the oven, it needs to cook for about 20 minutes, so that the egg cooks through, and the dish turns out perfectly golden and crispy. Mickey you are welcome back anytime to cook one us up such a delectable treat!
