Cheesy autumn mushrooms

Cheesy autumn mushrooms

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(17 ratings)

Cook: 10 mins 5 mins work


Serves 4
A low-carb treat, ready in 5 mins

Nutrition and extra info


  • kcal181
  • fat16g
  • saturates7g
  • carbs1g
  • sugars0g
  • fibre2g
  • protein9g
  • salt0.99g
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  • 4 large field mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 100g gorgonzola or other blue cheese, crumbled
  • 25g walnuts, toasted and roughly chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 4 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • knob butter, cut into small pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • rocket leaves, to serve



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.

  2. Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.

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Comments (23)

simonr's picture

A really great combination of flavours.
we used gruyere and it was lovely.

traciekan's picture

Delicious! I made with leftover St auger.

nischi's picture

I was really sceptical about this considering the small amount of ingredients but this is very tasty, I also used Gruyere cheese for those who weren't a fan of the blue and that went down just as well!

abell639's picture

So quick and simple to make and gorgeous to eat! And it's one of those wonderful little recipes that looks like it should require more effort than it does.'s picture

Very yummy! - I also tried this recipe using Philadelphia with chives and oregano instead of the butter. This proved just as successful!!

wimmer's picture

Sorry, forgot to score.

wimmer's picture

Made this for supper for 2 with the largest 4 field mushrooms I could find. Although my friend doesn't like blue cheese and I am not particularly fond of walnuts there was something about this recipe that attracted us. Not fond of the crunchy element, so chopped them quite finely with a chopper. I find a processor gives you bits and powder rather than the even nibs of chopping. Also, when they were cooked they were not too crunchy which is the element of the dish I wouldn't have liked . Glad I was brave! We both loved it. Stick to smooth and creamy Gorgozola if you are not a huge blue cheese fan as it is very mild compared to Stilton (which I love). Made as per recipe for a change because I am a massive 'tweaker'.Served with rocket and garlic bread which really went soooo well with it. Now I usually try to make to recipe first and if it's to my liking I will tweak next time.

stephenmagic's picture

This is one of my favourite things to have for lunch or a light supper. I use a good Stilton cheese and it tastes great, ideal for those autumn lunches or suppers.

pollyturnill's picture

Tried this with feta and no nuts as that's what I had and it was just about edible. Followed the actual recipe this time and it was delicious! Def needs the strong flavour. Will be doing it again.

123mcsarah's picture

I tried these mushrooms with mozerella and a bit of pesto, tasted delicious, a good alternative if you're not a fan of strong cheeses

whats4t's picture

a great supper dish or starter to prepare in advance and keep in plastic container in the fridge ready to pop in the oven when needed.
Definitely best with blue cheese though!!!

stephaniepebrocq's picture

Delicious and fuss-free!
I used roquefort instead of gorgonzola and portobello instead of field mushrooms. Had it with garlic bread, yummy!

traciekan's picture

delicious i did a couple with Philli for those who didnt like blue cheese.

Bigspottedcat's picture


franwilks's picture

oops forgot to rate!

franwilks's picture

gorgeous, going to try pine nuts next time.

katycooks's picture

Very tasty and very easy. I used "portobello" size mushrooms (which I must admit, I thought were the same as "large field mushrooms" but apparently not. Anyway, they took a good 23 minutes to cook. But that's a minor detail, it was a success overall.

lolaypop's picture

very nice and easy to make!

kureci's picture

Very tasty,taste nice w garlic bread


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