Stilton and Walnut Stuffed Portabella Mushrooms make a perfect vegetarian main for special occasions such as Christmas. They come together quick and easy, can be made ahead of time and travel well. The dish also pairs nicely with cranberry sauce and all of the usual festive trimmings. Don’t save this recipe just for Christmas though, it is good all year round.

Stilton & Walnut Stuffed Portabella Mushrooms

4 portabella mushrooms
2 tsp olive oil
2 tsp balsamic vinegar
2 shallots, finely chopped
75g walnuts, chopped
150g Stilton, crumbled
2 tbsp parsley, chopped
knob of butter

Preheat the oven to 180C. Mix olive oil and balsamic vinegar in a small dish or ramekin. Remove the stalks from the portabella mushrooms, place mushrooms on a baking tray and brush with olive oil and balsamic mix. Finely chop the mushroom stalks and shallots. Place a knob of butter in a frying pan; add the shallots and mushroom stalks and fry for 5 minutes. Spoon the mixture evenly into the four mushrooms. Mix the chopped walnuts, parsley and Stilton together. Generously spoon the walnut mixture on top of each mushroom and season with salt and pepper. Bake in the oven for 20 minutes, or until golden and cooked through.